Creamy Pasta Bake with Beetroot and Smoked Ham
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Serves 4
20 mins prep time
20 mins cook time
recipe courtesy of our friends at lovebeetroot.co.uk
Creamy Pasta Bake with Beetroot and Smoked Ham is a rich, comforting, and slightly unexpected twist on a classic baked pasta dish. Combining smooth, velvety cream sauce with the earthy sweetness of beetroot and the savoury depth of smoked ham, this recipe delivers a beautifully balanced meal that feels both hearty and refined.
The pasta is first cooked until just al dente, ensuring it holds its shape and texture once baked. It is then combined with a creamy sauce made from milk, cream, or a cheese base, often enriched with garlic, onions, and a touch of seasoning. This creates a luscious coating that clings to every piece of pasta, making each bite indulgent and satisfying.
Beetroot plays a starring role in this dish, adding a subtle sweetness and vibrant colour that transforms the bake into something visually striking. Its earthy flavour pairs surprisingly well with the creamy sauce, bringing depth and a gentle contrast that keeps the dish from feeling too heavy. Roasted or pre-cooked beetroot works best, as it enhances the natural sweetness and soft texture.
Smoked ham adds a savoury, slightly salty edge that balances the richness of the cream and the sweetness of the beetroot. Its smoky aroma infuses the dish as it bakes, creating layers of flavour that develop beautifully in the oven. When combined, the ingredients create a harmony of creamy, smoky, sweet, and earthy notes.
Once assembled, the pasta bake is topped with cheese and baked until golden and bubbling. The top develops a delicious crust, while the inside remains soft, creamy, and full of flavour.
Perfect for family dinners or casual entertaining, this dish is both comforting and a little bit different. Creamy Pasta Bake with Beetroot and Smoked Ham is a wonderful way to elevate everyday ingredients into something colourful, satisfying, and memorable.
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Ingredients
You'll Need
- 375g dried pasta shapes, e.g. conchiglie, fusilli or penne
- 1 onion, finely chopped
- 50g unsalted butter
- 1 clove garlic, crushed
- 2 tbsp plain flour
- 450ml milk
- 150ml double cream (or use extra milk for a less rich option)
- 150g gruyere or mature cheddar, grated
- 200g piece smoked ham, torn into shreds
- Small bunch chives, snipped
- Salt & freshly ground black pepper
- 500g cooked beetroot (2 packs), cut into 1cm cubes
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Method
- Preheat the oven to 180°C
- Cook pasta according to packet instructions. Drain and reserve
- Set a heavy based saucepan over a low heat, sweat the onion in the butter for 10-15 minutes until it starts to soften. Add the garlic and fry for a further minute before stirring through the flour.
- Pour in milk and cream, and bring up to the boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour.
- Turn out the heat, stir through half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper.
- Stir through the cooked pasta and beetroot and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 mins golden brown and bubbling.
- Serve immediately, accompanied by a green salad.