Ham, Corn and Cheese Pasta Pie

You know the minute you open a cookbook or a recipe magazine, look at a picture of a meal that you need to cook it. This is what happened with this particular pasta pie in the recent Australian Weight Watchers magazine. The picture made the dish look sensational (I need a photographer like that!!)

I have to say even though this recipe was easy to make I was a little concerned that it may infact be flavourless due to the ingredients. But it wasn't, in fact it was very full of flavour and very good size servings for the points value considering it was a pasta dish. I made a few minor changes due to ingredients on hand which only altered the points value, increasing it by half a point due to using deli brought ham. The original recipe called for Weight Watchers branded ham, which wasn't available to me.

The kids demolished it and wanted more, needless to say the next time I make this (which will be soon) I will have to make two.

Ham, Corn and Cheese Pasta Pie

(recipe adapted from Australian Weight Watchers Magazine May 2010)

Serves: 4

Points per serve: 6.5

100 grams penne pasta

1 onion, finely diced

200 grams frozen corn kernels

1 clove garlic, crushed

1 medium zucchini, grated

4 spring onions, sliced

150 grams 95% fat free shaved ham

3 eggs, lightly beaten

20 grams (1/4 cup) finely grated parmesan cheese

90 grams (3/4 cup) reduced fat grated tasty cheese

Cook pasta according to packet directions, drain and set aside allowing to cool.

Preheat oven to 200 degrees Celsius.

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat. Add onions, corn, garlic and zucchini. Cook, stirring, for 5 minutes or until onion has softened. Transfer leek mixture to a large bown. Add pasta, spring onions, ham, eggs and half of each cheese. Stir to combine.

Transfer pasta mixture into a prepared cake tin. Sprinkle with remaining cheeses and bake for 25 - 30 minutes or until just set. Allow to cool in tin for 10 minutes. Cut into wedges and serve.

(click here for a printable version of this recipe)