Baked pasta with ham, blue cheese and fennel
Warm and comforting baked pasta with ham, blue cheese, and fennel—perfect for chilly nights. Serve up this creamy delight!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 375 grams shell pasta
- 250 grams ham, sliced thinly
- 4 eggs, beaten lightly
- 300 millilitres pouring cream
- 1/2 cup (125ml) milk
- 200 grams soft blue-vein cheese, crumbled
- 2 small fennel bulbs (400g), trimmed, sliced thinly, fennel fronds reserved
- 1/4 cup (20g) finely grated parmesan
- 250 grams heirloom cherry tomatoes, halved or quartered
- 1 tablespoon olive oil
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