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Macaroni Bake with Ham and Peppers

Quick to make and full of rich flavors, this pasta casserole makes a satisfying midweek meal or an informal dinner-party dish

Prep Time: 10M

Cooking Time: 20M-25M

Serves: makes 6-8 servings


  • 1lb ( 450g) elbow macaroni or other tube-shaped pasta
  • 1 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 red bell pepper, seeded and thinly sliced
  • one 14.5oz ( 411g) can chopped tomatoes
  • 9oz ( 250g) smoked ham, diced
  • 3 tbsp dry white wine or chicken stock
  • 2 tsp dried oregano
  • salt and freshly ground black pepper
  • 1 cup fresh bread crumbs
  • 3 tbsp freshly grated Parmesan
  • 2 tbsp butter, melted
Macaroni Bake with Ham and Peppers photo

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  1. Preheat the oven to 400°F (200°C). Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook according to the package instructions, until barely tender. Drain well.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion, garlic, and red pepper, and cook, stirring occasionally, for about 5 minutes, or until softened but not browned.
  3. Add the tomatoes, ham, wine, and oregano and bring to a boil. Simmer for 2-3 minutes to reduce slightly. Remove from the heat. Stir in the macaroni and season with salt and pepper. Spread in a 2 quart (2 liter) baking dish. Mix the bread crumbs, Parmesan, and butter, and sprinkle on top.
  4. Place on a baking sheet and bake for 15-20 minutes, or until golden and bubbling. Serve hot.
  • Prepare ahead: Prepare through step 3; cool, cover with aluminum foil, and refrigerate for up to 1 day. Bake 15 minutes, remove the foil and bake 15 minutes more, until thoroughly heated.
  • Good with a spinach salad.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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