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Ingredients

1 leek, trimmed, sliced
2 1/4 cups mushrooms, sliced
1/4 cup fresh herbs, shredded (such as basil, parsley or chives), plus extra, to serve
20g butter
10 slices prosciutto or bacon
5 eggs, lightly whisked
125ml (1/2 cup) cream
80g (1 cup) cheddar cheese, grated
25g (1/3 cup) parmesan, finely grated
180g small shell pasta

Method

Step 1 Preheat oven to 180C/160C fan forced. Line an 11 x 21cm (base measurement) loaf pan with baking paper.
Step 2 Cook the pasta in a saucepan of boiling salted water for 10 minutes or until al dente. Drain well. Transfer to a large bowl.
Step 3 Meanwhile, melt the butter in a large frying pan over medium-high heat. Cook the leek and mushroom, stirring often, for 5 minutes or until softened. Transfer to a bowl. Cool slightly.
Step 4 Line the prepared pan with the prosciutto, slightly overlapping to cover and allowing the sides to overhang.
Step 5 Add the mushroom mixture, egg, cream, cheeses and herbs to the pasta. Season, then stir well to combine. Spoon into pan, pressing down well. Fold the overhanging prosciutto over the pasta. Bake for 40 minutes or until set. Set aside for 10 minutes to cool slightly before serving. Sprinkle with the extra herbs.

Pasta and prosciutto bake

How to make Pasta and prosciutto bake

Ingredients

Method