It's a controversial flavour combination, one that really splits a crowd, but try ham and pineapple in a pasta bake, and see what you think! We personally love it, and since it's ready in 30min, it makes for the perfect midweek meal with a twist.
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- 300 g spirali, amori or fusilli pasta
- 1 Tbsp. olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 1/2 Tbsp. fresh oregano leaves, chopped, or use 11/2tsp dried
- 1/4 -1/2tsp dried chilli flakes
- 200 ml passata
- 400 g tin chopped tomatoes
- 150 g shredded ham hock
- 125 g prepared pineapple, finely chopped
- 50 g pitted black olives
- 125 g ball mozzarella, chopped
- 75 g mature Cheddar, coarsely grated
- Step 1Bring a large pan of salted water to the boil and cook pasta according to pack instructions, until al dente. Drain. Preheat oven to 220ºC (200ºC fan) mark 7.
- Step 2Meanwhile heat oil in a large, deep frying pan over medium heat and fry onion for 5min, until softened. Stir in garlic, oregano and chilli flakes; fry for 1min. Turn up heat and add passata, chopped tomatoes and some seasoning. Bring to the boil and bubble for 5min.
- Step 3Add drained pasta, ham hock, pineapple, olives and half the mozzarella; mix. Empty into an ovenproof serving dish and scatter over the remaining mozzarella and Cheddar. Cook in oven for 15min until piping hot. Serve.
No ham hock? Use cooked bacon, cooked sausages or cooked veggie sausages instead.
No mozzarella? Use more grated Cheddar instead or gruyere.
If you're a fan of this pasta bake, then we have plenty more for you to try.
Per serving:
- Calories: 538
- Protein: 31g
- Total fat: 20g
- Saturates: 10g
- Carbs: 66g
- Total sugars: 12g
- Fibre: 7g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
