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All-In-One Pasta Bake

This one pot meal has it all – pasta, ricotta, ham and a few greens!

Serves 4

  • 625ml (2 ½ cups) Massel Chicken Style Liquid Stock
  • 1 tablespoon extra-virgin olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 150g/6oz leg ham, chopped
  • 400g/14.5oz can cherry tomatoes
  • 225g/8oz small shell pasta
  • 1 bunch brocollini, halved lengthways
  • 1 large zucchini, chopped
  • 185g (1 cup) fresh corn kernels
  • 125g (½ cup) smooth ricotta cheese
  • Small handful of fresh basil leaves, to serve
  1. Preheat oven to 200°C/180°C fan forced.
  2. Heat the oil in a large flameproof casserole dish over medium heat.
  3. Cook onion, stirring, for 4 minutes or until softened.
  4. Add garlic and ham and cook, stirring, for 1 minute or until fragrant.
  5. Add tomatoes, stock and pasta and stir to combine. Bring to the boil, then cover and bake for 20 minutes.
  6. Add broccoli, zucchini and corn to pasta and stir to combine. Bake, covered, for a further 20 minutes or until pasta and vegetables are tender.
  7. Serve topped with dollops of ricotta and fresh basil leaves.
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