This is a great dish to prepare ahead of time and reheat for a yummy weeknight meal. Feel free to add some blanched broccoli florets or chopped kale to get more veggies into your meal.
Time: 35 minutes
- 500g farfalle
- 1-2 tablespoons olive oil
- 2 large garlic cloves, minced
- 350g mushrooms
- salt and freshly ground black pepper to taste
- 200g leg ham, shredded
- 1 handful flat-leaf parsley, finely chopped
- 1 egg
- 100g Parmesan cheese, grated
- 150g mozzarella
- 600ml chicken stock
- 50g butter
- 50g plain flour
- 100 ml cream
- 4 sprigs fresh thyme, stems removed
Cook the farfalle as per packet instructions until al dente. Drain well and set aside.
Meanwhile, heat olive oil in a large frypan over medium heat. Add the garlic, sautéing for about 2 minutes then add the mushrooms. Season with salt and pepper and cook for another 5 minutes. Add in the ham and cook for 2 minutes. Remove from heat and put into a large bowl.
Preheat the oven to 200°C
To make the sauce:
In a saucepan, bring chicken stock to a boil over high heat.
In a separate saucepan, melt butter over medium heat. Stir in the flour, cooking for one minute or until the mixture bubbles. Slowly whisk in the hot chicken stock 1/2 cup at a time. Continue to stir and cook until thickened, about 5 minutes.
Take off the heat and stir in the cream and fresh thyme. Pour into the bowl with mushroom mixture.
Toss in the parsley, cooked pasta, the egg, half of the Parmesan and mozzarella. Pour into a 40cm x 20cm baking dish. Top with the rest of the Parmesan and mozzarella.
Cover with baking paper and then with foil. Bake in a preheated oven for 20 minutes. Remove the paper and foil, baking for another 15 minutes until golden.