Cheesy Pasta Bake
250 g dry pasta
60 g ham, chopped
50 g pepperoni, sliced
Mushrooms, sliced
1/2 red pepper, diced
1 garlic clove, minced or finely chopped
250 ml skimmed milk
1/2 block Mexican cheese, shredded
1/4 block black pepper cheese, shredded
Paprika
Italian seasoning blend
100 g shredded cheese (for topping)
Boil the pasta according to package instructions until al dente. Drain and transfer to a baking dish.
In a skillet, melt some butter and sauté the mushrooms, pepperoni, pepper, and garlic until softened. Season with paprika and a little salt.
In a separate pot, melt the Mexican cheese and pepper cheese over low heat, stirring in the milk. Add paprika seasoning and Italian seasoning to taste.
Once the cheese is melted and the sauce is smooth, stir in the chopped ham. Let it simmer gently until the sauce thickens slightly.
Mix the sautéed mushrooms and pepperoni with the cooked pasta. Pour the cheese sauce over the pasta and stir to combine.
Top with the shredded cheese and bake in a preheated oven at 180°C until golden and bubbly, about 15-20 minutes.