- 375g penne rigate
- 50g butter
- 1/3 cup plain flour
- 1 litre milk
- 1 cup finely grated parmesan
- 200g sliced smoked ham, chopped
- 1 cup fresh basil leaves, torn
- 1 teaspoon finely grated lemon rind
- 1/2 cup grated mozzarella
- Mixed salad leaves, to serve
- Step 1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
- Step 2Meanwhile, melt butter in a saucepan over medium heat for 2 minutes or until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Stir in half the parmesan.
- Step 3Preheat oven to 180C/160C fan-forced. Add the white sauce to pasta in pan. Add ham, basil and lemon rind, stirring to combine. Season with salt and pepper.
- Step 4Grease a 2 litre-capacity, 16cm x 22cm (base) baking dish. Pour pasta mixture into dish. Sprinkle with mozzarella and remaining parmesan. Bake for 35 minutes or until golden. Stand for 10 minutes. Serve with salad leaves.
Prepare in advance: Follow recipe. Cool. Cover with plastic wrap, then foil. Refrigerate for up to 3 dans or freeze for up to 2 months.
- Author: Alison Adams
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas