Ham and pasta bake
Preparation time: 20 minutes
Cooking time: 35 minutes
300g (10oz) casarecce pasta (or short pasta shape)
2 tbsp olive oil
2 red peppers, cut into chunks
3 courgettes, cut into thick chunks
2 garlic cloves, chopped
100ml (3½floz) white wine
200g (7oz) mascarpone
350g (12oz) thick cut ham, roughly chopped
100g (4oz) crusty bread, roughly torn
40g (1½oz) Parmesan cheese, grated
A good handful fresh basil
1 Preheat the oven to 200°C/R6. Cook the pasta 2 minutes less than the pack instructions suggest – this means it’ll be a little firm. Drain, reserving some of the cooking liquid and set to one side.
2 Heat half the oil in a large frying pan, add the peppers and cook over a high heat for 3-4 minutes. Reduce the heat, add the courgettes and garlic and cook for 5 minutes until softened. Add the wine and cook until the liquid bubbles off.
3 Stir in the mascarpone cheese and enough of the reserved liquid from the pasta to give the consistency of thick cream. Add the ham and pasta, check the seasoning and then spoon into a 2 litre ovenproof dish.
4 Scatter with the breadcrumbs, drizzle with the remaining oil and scatter with the Parmesan. Bake for 20 minutes until golden and bubbling. Scatter with the basil and serve straight away.