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Creamy Pasta Bake with Beetroot and Smoked Ham

Creamy Pasta Bake with Beetroot and Smoked Ham

Brought to you by: Love Beetroot
5.0 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A simple one pot dish the whole family will enjoy.
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  • 375g pasta, (any shape of your choice - penne and conchiglie work well)
  • 1 onion , finely chopped
  • 50g unsalted butter
  • 1 clove garlic
  • 2 tbsp plain flour
  • 450ml milk
  • 150ml double cream
  • 150g mature cheddar , grated
  • 200g smoked ham , torn into shreds
  • 1 bunch chives , snipped
  • 500g cooked beetroot


Step 1

Preheat the oven to 180°C.

Step 2

Cook pasta according to packet instructions. Drain and reserve.

Step 3

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.

Step 4

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.

Step 5

Turn out the heat, stir through half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper.

Step 6

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.

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