Creamy Ham and Onion Pasta Bake

1Preheat your oven to 180°C (350°F).

2Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.

3While the pasta cooks, heat olive oil (2 tablespoons) in a large skillet over medium heat. Add the thinly sliced red onion (1 large) and sauté for 5-7 minutes until soft and translucent.

4Add the minced garlic (2 cloves) to the skillet and cook for an additional 1 minute until fragrant, stirring frequently to prevent burning.

5Add the diced chopped ham to the skillet and cook for 3-4 minutes, stirring occasionally, until heated through and slightly browned.

6Reduce the heat to low and pour in the heavy cream (300 ml). Stir in the Dijon mustard (1 teaspoon), and season with salt and freshly ground black pepper to taste. Let the mixture simmer gently for 3-4 minutes until slightly thickened.

7In a large mixing bowl, combine the cooked pasta with the creamy ham and onion sauce. Stir in half of the grated cheddar cheese (150 g) and all of the mozzarella cheese until well mixed.

8Transfer the pasta mixture into a greased 9x13 inch (23x33 cm) baking dish. Sprinkle the remaining cheddar cheese evenly over the top.

9Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted, bubbly, and golden brown.

10Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley (2 tablespoons) if desired.