Creamy pasta bake with beetroot & smoked ham

Serves: 4

Preparation Time: 20 mins

Cooking Time: 20 mins

What you'll need:

  • 1x 500g pack of natural Love Beets® Beetroot, cut into 1cm cubes
  • 375g dried pasta shapes, e.g. conchiglie, fusilli or penne
  • 1 onion, finely chopped
  • 50g unsalted butter
  • 1 clove garlic, crushed
  • 2 tbsp plain flour
  • 450ml milk
  • 150ml double cream (or extra milk for a less rich option)
  • 150g mature cheddar, grated
  • 200g sliced smoked ham, torn into shreds
  • Small bunch chives, snipped
  • Salt & freshly ground black pepper

What to do:

  • Preheat the oven to 180°C.
  • Cook pasta according to packet instructions. Drain and reserve.
  • 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.
  • 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.
  • Turn off the heat, and stir through half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper.
  • 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 or until golden brown.
  • Serve with a garden salad and enjoy!