Name: Baked pasta with ham, blue cheese and fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 375 gram shell pasta; 250 gram ham, sliced thinly; 4 eggs, beaten lightly; 300 millilitre pouring cream; 1/2 cup (125ml) milk; 200 gram soft blue-vein cheese, crumbled; 2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved; 1/4 cup (20g) finely grated parmesan; 250 gram heirloom cherry tomatoes, halved or quartered; 1 tablespoon olive oil

Baked pasta with ham, blue cheese and fennel

Snuggle up and enjoy a big bowl of this deliciously cheesy and creamy baked pasta with ham, blue cheese and fennel. The ultimate comfort food for the cooler winter nights.

Ham, cheese and kimchi rolls (recipe below).

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

375 gram shell pasta

250 gram ham, sliced thinly

4 eggs, beaten lightly

300 millilitre pouring cream

1/2 cup (125ml) milk

200 gram soft blue-vein cheese, crumbled

2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved

1/4 cup (20g) finely grated parmesan

250 gram heirloom cherry tomatoes, halved or quartered

1 tablespoon olive oil

Method

1.Preheat oven to 200°C.

2.Cook pasta in a large saucepan of boiling water until just tender; drain.

3.Meanwhile, cook ham in a small frying pan, over medium heat, stirring, for 2 minutes or until browned.

4.Combine ham and pasta in a large bowl with egg, cream, milk, cheese and fennel; season. Transfer mixture to an oiled deep 2-litre (8-cup) ovenproof dish; sprinkle with parmesan.

5.Bake, uncovered, for 15 minutes or until pasta is heated through. Toss tomato in oil in a small bowl. Top pasta with tomato mixture; sprinkle with ¼ cup fennel fronds before serving.

Accompany with seeded bread rolls. Substitute blue cheese for a milder cheese, if you prefer. Ricotta, fetta or cream cheese would work well.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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