Macaroni Bake with Ham and Peppers

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

• makes 6–8 servings
• prep 10 mins
• cook 20–25 min

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

***** 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.

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.

P.S.  Good with a spinach salad =] <3