Ham, Mushroom and Broccoli Pasta Bake

Is your fridge packed full of left-overs from Christmas? This pasta bake can use some of them.

Sometimes I find using left-overs to make a meal can be harder than cooking the original dishes because you always end up doing the same things over and over – like curry or pie etc, etc, etc. I haven’t made pasta that much this month, so I thought that it sounded like a good option.

This bake is very versatile so you can pretty much throw any left-over that you have in to the mix. Turkey and cooked vegetables can be used in addition to the ingredients below – you’ll just need a bigger dish to bake it all in!

This would be great served with some garlic bread.

Ingredients – serves 6:

  • approx 300g/10 oz dried pasta shapes (I used fusilli)
  • 1 broccoli head, chopped into small florets
  • 1 tbsp oil, for cooking
  • approx 200g/7 oz leg ham, chopped
  • 150g/5 oz button mushrooms, chopped
  • 200g/7 oz Campbell’s Condensed Cream of Mushroom Soup
  • 200ml/7 oz milk
  • 1 teaspoon wholegrain mustard
  • 75g/2.5 oz cream cheese
  • 1/2 teaspoon dried mixed herbs
  • 1 cup grated cheese
  • approx 1/4 cup dried breadcrumbs
  • black pepper, to season


  • Heat your oven to 180C/160C fan forced/350F.
  • Cook the pasta in a large pan of salted, boiling water according to the pack instructions, approximately 10-11 minutes.
  • Add the broccoli to the pasta water for the last minute of cooking.
  • Drain and place the pasta and the broccoli into a large ovenproof dish.
  • Meanwhile, heat the oil in a medium saucepan and add the ham and mushrooms. Cook over a medium heat for 3-4 minutes.
  • Add the soup, milk, mustard, cream cheese and herbs and stir to combine. Bring to the boil.
  • Carefully pour the ham mixture over the pasta and broccoli and then stir to distribute the sauce.
  • Spread the grated cheese over the top of the dish, then sprinkle over the breadcrumbs.
  • Season the crumb with a little black pepper.
  • Bake for 20 minutes or until the crumb is golden and the sauce bubbling.
  • Remove from the oven and cool for 5 minutes before serving.
  • Enjoy!

This entry was posted in Mains and tagged , , , , , , , , . Bookmark the permalink.

6 Responses to Ham, Mushroom and Broccoli Pasta Bake

  1. It looks delicious and a great idea for leftovers!

  2. papipnarong says:


  3. Ning says:

    It is certainly the way to clean up your Christims leftover. Had a taste yesterday – love it!! 🙂

  4. Sorry the link’s to show you the Versatile Bloggers Award I’ve nominated you for! 🙂

  5. Eggton says:

    I second what everyone else said.

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