Hawai’ian Ham Pasta Bake

This is just the Ham and Tomato Pasta Bake that I concocted a couple of weeks ago August of 2018. That one, as I said at the time, was neither original nor innovative, and this is even less so, being no more than a slight change in ingredients, but it is slightly different and the pineapple gives it a whole new dimension, so it has to be recorded. This one, like the tomato job above, proved to be far more than the two of us could eat, so it should be made into two meals, one for tonight and another to keep in the ‘fridge for a couple of nights [I hate having the same thing two nights running].

 

Ingredients.

2 cups dried pasta e.g. spirals or sea shells.

¼ cup olive oil.

1 brown onion, peeled and chopped.

200g pressed ham, diced.

½ cup Sherry.

1 400g crushed tomatoes.

1 225g can pineapple pieces, drained.

2 tblsp Thai chilli sauce.

Salt to taste.

1 cup mornay sauce.

1 cup grated cheese.

1 tblsp rubbed origanum.

2 slices white toast bread, reduced to crumbs.

Small bunch parsley, chopped.

1 tsp paprika.

 

Method.

Preheat the oven to 180°C [if planning to cook immediately]. Set a pot of salted water to boil and cook the pasta according to the direction on the packet. Meanwhile, heat the oil in a sauté pan over a medium-hot flame and stir fry the onion until soft. Add the Sherry and the ham and cook, stirring well, until the wine has mostly disappeared.

Reduce the heat to low and stir in the tomatoes, chilli sauce, pineapple pieces and the salt to taste. Bring gently to the boil. Drain the pasta and add to the mixture. Prepare the mornay sauce and stir that through the mixture. Pour the whole thing into a baking dish.

Sprinkle the origanum all over the top. Mix the grated cheese, bread crumbs, parsley and paprika together until thoroughly combined then spread over the top and pat down slightly. Place in the oven and bake for 40 minutes.

 

Serve with: A crisp green salad.

 

Serves: 4.

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