Ham and Three Cheese Pasta Bake
RECIPE – Michelle Bell-Turner, Mungalli Creek Dairy
250g penne pasta
125g ham, diced
2 cups Mungalli Creek Bio-Dynamic, Organic Milk
40g flour (all purpose)
175g Mungalli Creek Fetta Cheese
125g Mungalli Creek Quark
125g Mungalli Creek Ricotta
½ tsp salt
¼ tsp black pepper
Preheat the oven to 180°C. Have a greased baking dish ready.
Bring a large pot of salted water to boil. Add the pasta and cook for 8 to 10 minutes or until done, then drain.
In another pot over medium heat, melt the butter. Stir in the flour and pepper and cook until smooth.
Slowly add in the milk, then bring to a boil. Reduce heat and let the sauce simmer.
Add all of the cheese and ham. Stir frequently until sauce reaches desired thickness.
Combine pasta and sauce into one pot, stirring well. Pour into the baking dish. Bake in the oven for 25 minutes or until the top is slightly crispy.
Visit Mungalli Creek Dairy for more delicious products, including milk, milk drinks such as ice coffee, yoghurts, cheese and more.
You can check out our other local produce recipe for the month here.