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Ham & Chesse Pasta Recipe


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     Ham & Chesse Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6

500g (17.64 ounces) Fusilli pasta
4 large leeks, washed and sliced
2 garlic cloves, crushed
250g (8.82 ounces) gypsy ham, sliced/cubed
2 cups grated cheese of your choice
3 eggs
500ml (16.91 fluid ounces) reduced fat cream
1 tsp dijon mustard
1 tsp salt
black pepper to taste
Fresh thyme (optional)

Pre-heat the oven to 200c. Bring a large pot of water to the boil and cook the Fusilli for 10-12 minutes until al dente. Meanwhile, fry the leeks and garlic in a bit of olive oil (about 2tbsn) in a hot frying pan until soft and fragrant. Beat the eggs in a glass jug and add the cream, mustard, salt and pepper. Drain the pasta and layer half of it in a suitable oven-proof dish. Top the pasta with the chopped ham, fried leeks and garlic and 3/4 of the cheese. Add the rest of the pasta and pour over the cream mixture. Sprinkle some fresh Thyme leaves over the pasta and cover with the rest of the cheese. Place in the oven and bake for 15 minutes until the cheese is golden brown. Remove from the oven and allow to rest for 5 minutes before serving.

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