Categories: February

Ingredients

• 400g dried rigatoni or penne pasta
• 200g piece cooked ham, diced
• 150g sun-dried tomatoes
• 200g reduced-fat feta, crumbled
• 200g half-fat mozzarella, grated
• 284ml double cream
• 1 tbsp chopped fresh thyme
• 2 tbsp grated fresh Parmesan

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease 4 × 300ml individual ovenproof dishes (or one 1.2-litre dish). Cook the pasta according to packet instructions, drain well and return to the pan.

2. Add the ham to the pasta, along with the sun-dried tomatoes, feta, mozzarella, cream and thyme. Season well with salt and pepper and mix together. Divide between the dishes or dish, cover loosely with foil and bake for 20 minutes.

3. Remove the foil and stir to coat the pasta with the melted cheeses. Sprinkle with the Parmesan and bake, uncovered, for a further 15 minutes, until piping hot and turning golden.

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