Vegetable and ham bake recipe
Easy to prepare, this pea, ham and mushroom pasta bake is a popular dinner that can be enjoyed by the rest of the family too. Simply serve as is instead of chopping it up.
Age: 10 to 12 months
Prep: 10 mins
Cook: 25 mins
Portions: 4 (approx)
Ingredients
- 100g white pasta
- 2 mushrooms (35g)
- ½ small onion, peeled (35g)
- 1 garlic clove, peeled and crushed
- ½ tbsp fresh basil
- 40g ham
- 1 tsp vegetable oil
- 100g tinned chopped tomatoes (¼ can)
- 1 tsp tomato puree
- 40g frozen peas
- 50ml water
Method
Preheat the oven to 180C, 350F, gas mark 4.
Bring a pan of water to the boil, cook the pasta for 10 to 12 minutes until soft. When cooked, drain and place in an oven proof dish, make sure the pasta only half-fills the dish.
Chop the mushrooms, onions, garlic, basil and ham. Heat the oil in a saucepan and add the onions, garlic and mushrooms until softened (2 to 3 minutes).
Add the chopped tomatoes, tomato purée, water and peas – stir, cover and simmer for 5 to 10 minutes (until the sauce has thickened slightly).
Add the basil and diced ham. Pour the sauce over the pasta and mix well. Place in the oven for 10 minutes.
Allow to cool. Chop or mince the pasta bake until smooth with soft lumps. Serve a quarter in a bowl with fork or spoon.
Make it veggie by swapping the ham for soya pieces.
Weaning tip
Give your baby sips of water with their meals - rather than sweet drinks which can cause tooth decay.
