This pasta bake for one is a lifesaver when you’re cooking for yourself and don't want to be left with a mountain of leftovers. With just a handful of simple ingredients - ham, eggs, pasta and a bit of cheese - you’ve got a cosy little bake that hits all the right notes. Serving a crowd? Feel free to double or triple to scale up - just use a bigger baking dish
Advertisement - Continue Reading Below
Yields:
1 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
634
Ingredients
75g
pasta shapes, we used penne
1tsp.
vegetable oil
1
shallot, finely chopped
1
small garlic clove, crushed
227g
tin chopped tomatoes, or use ½ x 400g tin
1/2tsp.
dried thyme
pinch sugar
1
slice thick-cut cooked ham, roughly chopped
2
medium eggs
25g
mature Cheddar, grated
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Bring a medium pan of salted water to boil and cook pasta according to pack instructions, until al dente. Drain, reserving 100ml of the cooking water and set aside.
Step 2 Meanwhile, heat oil in a medium pan over low heat and fry shallot for 5min, until softened. Add garlic and fry for 2min. Stir in tomatoes, thyme, sugar, reserved pasta water and plenty of seasoning. Bring to the boil, then simmer for 5-10min, until slightly reduced.
Step 3Stir ham and drained pasta into sauce and check seasoning. Decant into a rough 12.5 x 20.5cm baking dish and cook in oven for 10min.
Step 4Carefully remove dish from oven and make 2 small wells in the mixture with a spoon. Crack an egg into each well and return to oven for 5-10min, until starting to set. Sprinkle over Cheddar and return to oven for 5-10min, until eggs are just set. Serve.
Want to make it veggie?
For a vegetarian version, swap the ham for cooked mushrooms, and check the cheese you're using is suitable.
Switch up the seasonings
You could use fresh thyme instead of dried if you have some, or swap it for dried oregano, dried basil or a herb mix like herbs de Provence. Add a pinch of chilli flakes if you like a little spice.
Per serving:
Calories: 634
Protein: 38g
Total fat: 24g
Saturates: 9g
Carbs: 64g
Total sugars: 12g
Fibre: 6g
Solo supper or dinner à deux? Eat in style with our delicious recipes for 1 & 2
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
