Creamy Cheese and Ham Fusilli Bake

Creamy Cheese and Ham Fusilli Bake
Ben loves carbonara and similar type meals so I set about creating something similar to that. I wanted something I could make easily and pop in the oven for him and so this recipe was created! He assures me it is nice and tells me that I should tell Jamie Oliver the recipe because it is that good, I will let you try it out and decide!

A white bowl filled with a creamy pasta with chunks of ham and served with brocolli

Serves 4

Syn free on Slimming World when using Healthy Extra A choice

Ingredients


250g Dry Fusilli Pasta
115g Mushrooms (roughly chopped)
1 Large Red Onion (diced)
250g Quark
1 Mushroom Stock Pot
1tbsp Dried Parsley
1tsp Mustard Powder
90g 50% Less Fat Cheddar (grated)
150g tube Primula Light
150g Ham (chopped into small pieces)
1 egg (beaten)
300ml Boiling Water

Method


1. Preheat the oven to 200’c/Gas 6.
2. Cook the pasta according to packet instructions and strain before setting aside.
3. Meanwhile 300ml of stock using the mushroom stock pot and 300ml of boiling water.
4. In a bowl mix together Quark, egg, red onion, mushrooms, ham, parsley, mustard powder and grated cheese.
5. Add the stock and cooked pasta and mix well before pouring into a large oven dish.
6. Squeeze the Primula light on top of the mixture and bake for 30 minutes.
7. Serve and Eat!

NB. This recipe uses the healthy extra a choice of cheese for each portion, otherwise it would be 6 syns per person. The portion above is a quarter of the bake made using the above ingredients to give you an idea of portion size.



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1 Comment

  1. Anonymous
    September 9, 2017 / 9:54 am

    I have never come across mushroom stock pot. I will have to use vegetable one until I find some. I love mushrooms and they are on special offer in stores at the moment. Thank you for sharing.

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