Halloween pasta bake with beetroot and smoked ham recipe
Spook-up your pasta bake with blood-stained beetroot and bits of smoked ham this Halloween.
Ingredients
- 375 g dried pasta shapes, e.g. conchiglie, fusilli or penne
- 1 onion, finely chopped
- 50 g unsalted butter
- 1 clove garlic, crushed
- 2 tbsp plain flour
- 450 ml milk
- 150 ml double cream (or use extra milk for a less rich option)
- 150 g gruyere or mature cheddar, grated
- 200 g piece smoked ham, torn into shreds
- 1 small bunch chives, snipped
- 1 pinch salt & freshly ground black pepper
- 500 g cooked beetroot (2 packs), cut into 1cm cubes
- 13.2 oz dried pasta shapes, e.g. conchiglie, fusilli or penne
- 1 onion, finely chopped
- 1.8 oz unsalted butter
- 1 clove garlic, crushed
- 2 tbsp plain flour
- 15.8 fl oz milk
- 5.3 fl oz double cream (or use extra milk for a less rich option)
- 5.3 oz gruyere or mature cheddar, grated
- 7.1 oz piece smoked ham, torn into shreds
- 1 small bunch chives, snipped
- 1 pinch salt & freshly ground black pepper
- 17.6 oz cooked beetroot (2 packs), cut into 1cm cubes
- 13.2 oz dried pasta shapes, e.g. conchiglie, fusilli or penne
- 1 onion, finely chopped
- 1.8 oz unsalted butter
- 1 clove garlic, crushed
- 2 tbsp plain flour
- 1.9 cups milk
- 0.6 cup double cream (or use extra milk for a less rich option)
- 5.3 oz gruyere or mature cheddar, grated
- 7.1 oz piece smoked ham, torn into shreds
- 1 small bunch chives, snipped
- 1 pinch salt & freshly ground black pepper
- 17.6 oz cooked beetroot (2 packs), cut into 1cm cubes
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C.
- Cook pasta according to packet instructions. Drain and reserve.
- Set a heavy based saucepan over a low heat, sweat the onion in the butter for 10-15 minutes until it starts to soften. Add the garlic and fry for a further minute before stirring through the flour.
- Pour in milk and cream, and bring up to the boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour.
- Turn out the heat, stir through half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper.
- Stir through the cooked pasta and beetroot and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 mins golden brown and bubbling.
- Serve immediately, accompanied by a green salad.
Recipe provided by lovebeetroot.co.uk
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