Ham & Tomato Pasta Bake

• 175g Fusilli
• 1 tbsp Vegetable Oil
• 1 Onion, chopped
• 2 Garlic cloves, chopped
• 200g Cooked Ham, cubed
• 400g can chopped Tomatoes
• 1 tsp dried Basil
• 300ml semi-skimmed Milk
• 2 Eggs
• 1 tbsp Tomato purée
• freshly ground black Pepper
• 75g mature Cheddar Cheese, grated

Preheat the oven to 180°C/Gas Mark 4.

Bring a large saucepan of water to the boil and cook the fusilli according to the packet instructions until just al dente. Drain thoroughly.

Meanwhile, heat the oil in a large frying pan and fry the onion and garlic for 5 mins to soften.

Add the ham, tomatoes and basil and simmer for 8–10 mins.

Stir the cooked pasta gently into the ham and tomato mixture and stir gently to combine.

Turn the mixture into a shallow ovenproof dish.

Whisk together the milk, eggs and tomato purée and season with black pepper.

Pour the egg mixture over the pasta and sprinkle the grated Cheddar cheese over the top.

Bake for 25–30 mins until the mixture is set and the top is golden brown.

Serve immediately.