Easiest Way to Make Gordon Ramsay Spaghetti and Gammon Bake

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, spaghetti and gammon bake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This Gammon and Pea pasta bake is a fantastic way to use up all your Gammon/Ham Christmas leftovers. It's also great for feeding a crowd. Combine the cooked pasta, gammon and peas with the white sauce then mix well. Transfer to a baking dish and top with the mozzarella and parmesan.

Spaghetti and Gammon Bake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Spaghetti and Gammon Bake is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook spaghetti and gammon bake using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spaghetti and Gammon Bake:

1. Get 1 pack Spaghetti
2. Make ready Leftover 1.1kg approx Gammon
3. Take 2 Leaks, sliced thinly
4. Get 100 g approx, Grated chedder cheese
5. Take Drizzle of olive oil
6. Take Bechamel Sauce
7. Prepare 1-2 tsp Mustard powder
8. Prepare 40 g butter
9. Prepare 40 g flour
10. Make ready 600 ml whole milk
11. Get Salt to taste
12. Take Ground black pepper to taste
13. Take 200 g chedder cheese, grated

It is like preparing regular spaghetti plus the white sauce and baking them all together. Can I make baked spaghetti nests without meatballs? Pack the prepared spaghetti into the muffin pan (do not leave any indentation for the meatballs), top Seperate spaghetti and meatballs separately. Proceed with the recipe but skip the sauce topping.

Instructions to make Spaghetti and Gammon Bake:

1. Turn the oven on to 180c.
2. Heat the olive oil over a low-medium heat, then add the leeks. Fry gently on low for around 20-25 minutes until leeks are really soft.
3. Cook spaghetti in salted water for 12 minutes. The pasta should be slightly Al dente still.
4. To make the bechamel sauce melt butter and add the flour, whisk until it forms a paste. Add the mustard powder then slowly add the milk and stir continously until the mixture thickens, Season with salt and pepper. Add the chedder cheese and whisk. Set aside.
5. Cut the gammon into squares.
6. In a bowl or saucepan mix the pasta, gammon, leeks and bechamel sauce together.
7. Transfer to an ovenproof baking tray and top with the chedder cheese.
8. Bake for 20-25 minutes until the cheese is melted and slightly browned.

Pack the prepared spaghetti into the muffin pan (do not leave any indentation for the meatballs), top Seperate spaghetti and meatballs separately. Proceed with the recipe but skip the sauce topping. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer to pot with sauce. Sprinkle with more Parmesan and serve with some basil (if using) and remaining.

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