Are you looking for a go-to recipe that’s easy, quick, and downright delicious? Look no further! Our Quick Oven Pasta with Vegetables and Ham is the answer to your mealtime prayers. Whether you’re in a hurry or just want a hearty and flavorful dish, this baked pasta will quickly become a favorite in your kitchen. Best of all, it’s a versatile recipe that’s perfect for any season, so let’s get cooking!
Contents
A Recipe with a Rich History
Pasta is a classic Italian staple that has made its way into kitchens worldwide. The history of pasta is both fascinating and delicious. From Italy to your table, pasta has always been a crowd-pleaser. This recipe combines the best of pasta with a twist of flavors that will tantalize your taste buds.
The ingredients you need to make a Quick Oven Pasta with Vegetables and Ham
Here’s a closer look at the delightful ingredients that make up this scrumptious dish:
Rigatoni or Pasta with Holes (1 Packet) Start with your favorite rigatoni or any pasta with hollow shapes. This ingredient will soak up all the delicious flavors of the dish, creating a perfect bite in every forkful.
Chopped Tomatoes (370g) Opt for fresh, ripe tomatoes without seeds. They add a vibrant burst of acidity and a hint of sweetness, elevating the overall taste of the pasta.
Ham Slices (250g) Thinly sliced ham brings a savory and smoky dimension to the dish. It’s the perfect complement to the vegetables and cream, creating a delightful medley of flavors.
White Mushrooms (300g) Fresh white mushrooms, sliced to perfection, add an earthy and satisfying quality to the pasta. They absorb the surrounding flavors and give the dish a wonderful depth.
Colored Bell Peppers (Red, Yellow, Orange – 3 pieces) The trio of red, yellow, and orange bell peppers not only infuse a beautiful array of colors but also provide a sweet, crisp bite that balances the richness of the dish.
Garlic (1 Clove, Mashed) A single clove of garlic, mashed, releases its aromatic essence, enhancing the overall savory profile and adding a touch of warmth to the dish.
Low-Fat Cream (250g) Creaminess without the guilt! Low-fat cream enriches the sauce, creating a velvety texture that binds all the ingredients together.
Olive Oil (100g) The golden elixir of the Mediterranean, olive oil, adds a mild, fruity flavor and a hint of richness to the pasta. It’s the key to achieving that perfect, golden-brown crust.
Salt (To Taste) A pinch of salt enhances the flavors of all the ingredients, making them sing harmoniously. Add to your preference to achieve the perfect balance.
Freshly Ground Pepper (To Your Liking) Grind some fresh black pepper over the dish as much as you desire. It provides a delightful touch of heat and a dash of aromatic complexity.
For the Topping: Parmesan Cheese (4 tablespoons, grated finely) A generous sprinkling of finely grated Parmesan cheese crowns your baked pasta with its nutty, salty notes, and it beautifully gratinates to a golden perfection, adding the finishing touch to your masterpiece.
How to Cook a Quick Oven Pasta with Vegetables
- Preheat your oven to 250 degrees on resistance.
- In a 35 x 30 cm ovenproof baking pan or pyramid, combine the rigatoni, chopped tomatoes, ham, mushrooms, peppers, garlic, olive oil, salt, and freshly ground pepper. Gently mix everything with a wooden spoon.
- Add enough water to cover the pasta and then cover the pan with a large piece of foil.
- Place the baking tray in the oven and reduce the temperature to 180°C. Bake for 1 hour.
- Stir the pasta gently from time to time to ensure even cooking, and re-cover it with the foil.
- When the pasta is done, uncover the baking tray and pour in the cream. Stir to evenly distribute the cream. Sprinkle the baked pasta with grated Parmesan cheese and return the baking pan to the oven to brown the surface.
- The dish is ready when the surface is nicely browned. Once it’s done, let it cool slightly on the workbench, then cut it into pieces.
- Serve your delicious oven pasta with a seasonal salad and complement your meal with white or rosé wine.
Tip: Feel free to replace the ham with leftover chicken or meat from the previous day, cut into small slices.
Serving and Enjoying your Oven Pasta
This Quick Oven Pasta with Vegetables and Ham is a real winner when you need a speedy and tasty meal. It’s perfect for any season and a great choice for a main course or friendly gathering. Don’t be surprised if you find yourself making it again and again. Enjoy the cooking experience, and savor every bite of this delightful dish!
Watch Our Delicious Oven Pasta Recipe Video
Quick Oven Pasta with Vegetables and Ham
Ingredients
- 1 packet Rigatoni or other pasta with holes
- 370 grams tomatoes without seeds
- 250 grams Ham cut into small slices
- 300 grams white mushrooms cut into small slices
- 3 pcs coloured peppers (red, yellow, orange) cut into small squares
- 1 garlic tooth mashed
- 250 grams low-fat cream
- 100 grams olive oil
- salt
- freshly ground pepper
For the Topping:
- 4 tbsp parmesan cheese grated on a fine grater
Instructions
- Preheat the oven to 250℃ degrees on resistance.
- In a 35 x 30 cm ovenproof baking pan or pyramid, add the rigatoni, chopped tomatoes, ham, mushrooms, peppers, garlic, olive oil, salt and freshly ground pepper and mix with a wooden spoon.
- Add enough water to cover the pasta and cover the pan with a large piece of foil.
- Place the baking tray in the oven and reduce the temperature to 180 C and bake for 1 hour.
- Gently stir the pasta from time to time to ensure that it is cooked properly and cover the food again.
- When the pasta is done, uncover the baking tray and pour in the cream and stir to get it all over. Sprinkle the baked pasta with grated parmesan and put the baking pan back in the oven to gratinate the surface without covering it. The food is ready when the surface is browned.
- When ready, leave it on the workbench to rest and serve after it has cooled by cutting it into pieces.
- Serve with a seasonal salad and accompany with white or rosé wine.
Notes
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