There are always a few slices in the fridge... here's a great, healthy way to use up your leftover ham – it could soon become a festive season favourite!
Ham pasta bake
prep 10 min cook 30 min serves 4
250g penne or rigatoni
2tbsp low-fat spread
2½tbsp plain flour
500ml skimmed milk
1tbsp Dijon mustard
75g slow-roasted tomatoes
150g cooked lean ham
100g goat’s cheese or
reduced-fat feta, crumbled
reduced-fat feta, crumbled
1 Preheat the oven to 200°C/fan 180°C/gas 6. Cook the pasta according to the pack instructions. Drain, then return to the pan.
2 Meanwhile, melt the spread in a saucepan over a medium heat, then stir in the flour and cook for 1 min. Take off the heat, then slowly add the milk, stirring until combined. Put the mixture back on the heat and stir until it thickens. Reduce the heat and simmer for 2 min. Take off the heat, then stir in the mustard.
3 Pour the sauce over the drained pasta, then stir in the tomatoes and ham. Transfer to a 2 litre baking dish, top with cheese, then bake for 15–20 min until golden and hot.
Per serving: 476kcal, 26.6g protein, 12.3g fat, 5.9g saturates, 69g carbs, 12.5g sugar, 5.6g fibre, 2.1g salt, 240mcg calcium, 2.4mg iron
For more pasta bakes using up your festive ingredients – from stilton to sprouts – get a copy of Healthy Food Guide magazine’s Winter issue, out now, or download the iPad edition from the App Store or Newsstand.
