Swiss Pasta Bake

Notes: This is a really tasty meal. Feeds 4. When we make it for 2, we use half the pasta and tomatoes, but leave everything else the same.


  • 400g/14oz tagliatelle or penne pasta (we use penne)
  • 25g/1oz butter
  • 100g/4oz white button mushrooms, sliced
  • 142ml carton of whipping or double cream
  • 100g/4oz ham, cut into chunky strips (we use considerably more!)
  • 85g/3oz gruyère or emmental cheese (we use gruyère)
  • 250g pack of cherry tomatoes, halved
  • 50g/2oz parmesan cheese (we don't bother with this, adding extra gruyère instead)
  • olive oil for brushing


  1. preheat oven to 190°C/Gas 5/fan oven 170°C.
  2. brush the inside of a shallow 1.2 litre (2 pint) ovenproof dish with olive oil.
  3. cook the pasta according to the instructions on the packet.
  4. meanwhile, melt the butter in a saucepan and cook the mushrooms gently for 5 minutes, stirring occasionally.
  5. pour in the cream and bring to the boil, stirring, then remove from the heat and add the ham and about two-thirds of the gruyère/emmental cheese. Season and mix well.
  6. when the pasta is cooked, drain it and mix it in with the sauce.
  7. spread the mixture into the oiled dish, and top with tomatoes, cut side up. (If there are enough, we tend to cover the whole top with tomatoes.)
  8. sprinkle with the remaining gruyère/emmental cheese (and the parmesan, if you are using it).
  9. bake for 20 minutes.

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