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Ham, Mushroom and Pea Pasta Bake

If you’re looking for a new pasta dish that’s delicious and easy to make, this creamy Ham, Mushroom and Pea Pasta Bake recipe from The Chiappa Sisters’ is perfect. Tried and tested on their family and friends, you can recreate this delicious weekday meal that everyone will love in just seven steps. Emi and Michela recommend Conchiglie pasta shells to hold all of the delicious sauce created using creamy Bertolli with Butter and Olive Oil. Watch their recipe video here.
  • 30 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Ham, Mushroom and Pea Pasta Bake

Ingredients

  • 300 grams pasta shells
  • 300 grams fresh mushrooms sliced
  • 100 grams frozen peas
  • 1 medium onion chopped
  • 25 grams Bertolli buttery spread
  • 250 grams light cream cheese
  • 50 grams Parmesan cheese grated
  • 1 tsp dried oregano optional

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Cook the pasta until al dente – you need to slightly undercook it.
      2. Drain and run under cold water. Place to one side.
      3. Fry the onion and mushrooms in the Bertolli with Butter till soft.
      4. Add the cream cheese and herbs and heat through.
      5. Add the ham and cooked pasta and mix well. Place in ovenproof dish.
      6. Top with Parmesan cheese.
      7. Cook in preheated oven 190 C, 170 C fan, Gas mark 5 for 20 mins until heated through and golden on top.

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