Description
Cheesy Ham and Pineapple Pasta Bake
Ingredients:
2 cups (200g) cooked pasta (penne or rigatoni)
1 cup (150g) diced ham
½ cup (120g) pineapple chunks
1 ½ cups (180g) shredded mozzarella cheese
1 cup (240ml) heavy cream
2 tablespoons butter
1 tablespoon all-purpose flour
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt
½ cup (50g) breadcrumbs
2 tablespoons chopped parsley (for garnish)
Instructions:
Preheat oven to 375°F (190°C) and grease a baking dish. In a saucepan, melt butter over medium heat, add flour, and stir for 1 minute. Slowly pour in heavy cream, stirring constantly until thickened. Add garlic powder, black pepper, and salt. Stir in shredded mozzarella until melted. In a bowl, combine cooked pasta, ham, and pineapple, then pour the cheese sauce over and mix well. Transfer to the baking dish, sprinkle breadcrumbs on top, and bake for 20 minutes until golden and bubbly. Garnish with parsley and serve hot. Enjoy!
#PastaBake #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for a perfect bake every time. First, cook your pasta in salted water until al dente, as it will cook further in the oven. While the pasta cooks, prepare the cheese sauce. In your saucepan, ensure the butter is fully melted and foamy before adding the flour. Cook this roux for a full minute to remove the raw flour taste. When adding the heavy cream, do so in a slow, steady stream while whisking vigorously to prevent lumps. Once thickened, remove the sauce from the heat before stirring in the shredded cheese; this prevents the sauce from becoming grainy. Combine the drained pasta, ham, and well-drained pineapple chunks in a large mixing bowl before adding the sauce. This ensures even distribution. When transferring to your greased dish, press the mixture down lightly for an even top. Bake on the middle rack until the breadcrumbs are deeply golden and the edges are bubbling.
Serving Suggestions
This rich and comforting bake pairs beautifully with a simple green salad dressed with a sharp vinaigrette to cut through the creaminess. For a heartier meal, serve alongside garlic bread or roasted vegetables like broccoli or asparagus. A chilled, crisp white wine or sparkling water with lemon makes an excellent beverage pairing.
How-to Summary
To summarize: Cook pasta. Make a roux with butter and flour, then whisk in cream to create a sauce. Season and add cheese off the heat. Mix sauce with pasta, diced ham, and pineapple. Top with breadcrumbs and bake at 375°F (190°C) for 20 minutes until golden. Garnish and serve.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but ensure it is very well-drained and patted dry. Fresh pineapple contains more enzymes that can sometimes affect the texture of dairy, but in a baked dish like this, it typically works fine.
What can I substitute for heavy cream?
For a slightly lighter version, half-and-half or a full-fat evaporated milk can work, though the sauce will be less rich. For a non-dairy alternative, canned coconut cream is a good option.
How can I prevent the pasta from drying out?
Ensure your sauce is sufficiently thick but pourable before mixing. The pasta will absorb some sauce during baking. Using a dish that’s the right size (not too large) also helps keep everything moist.
Can I prepare this bake ahead of time?
Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time if going straight from the fridge to the oven.
What other cheese can I use?
While mozzarella provides great melt, you can use a combination. Try adding some sharp cheddar for flavor or Gruyère for a nutty note. A small amount of grated Parmesan in the breadcrumb topping adds a delicious crust.
Common Mistakes to Avoid
- Overcooking the pasta initially: It will soften further in the oven, so cook it just to al dente.
- Adding cheese to sauce on high heat: This can cause the cheese to separate and become oily. Always remove the sauce from heat before stirring in the shredded cheese.
- Not draining the pineapple well: Excess liquid can make the bake watery. Drain thoroughly and consider patting the chunks dry with a paper towel.
- Using pre-shredded bagged cheese: These often contain anti-caking agents that can prevent smooth melting. For the creamiest sauce, shred your own cheese from a block.
Conclusion
This Cheesy Ham and Pineapple Pasta Bake is the ultimate fusion of sweet, savory, and comforting. It’s a straightforward dish that yields impressive results, perfect for a busy weeknight or a casual gathering. By following the step-by-step guide and avoiding common pitfalls, you’ll create a deliciously bubbly, golden-topped casserole that is sure to become a family favorite. Enjoy the delightful combination of flavors and the cozy satisfaction it brings to your table.