CHEESE TRUFFLE AND PARMA HAM PASTA BAKE

INGREDIENTS:

• 180g penne pasta
• 225g baby, plum tomatoes, halved
• 85g Parm ham, roughly torn
• 400g of Saclà Alfredo with Black Summer Truffle
• 60g grated cheese

METHOD:

• Preheat oven to 200°C/Fan 180°C/Gas Mark 6.

• Place dry pasta in an ovenproof dish (there is no need to pre-cook the pasta), and add the tomatoes and Parma ham.

• Shake jar and pour over the pasta. Add 250ml water, and stir thoroughly to ensure the pasta is covered.
• Pop in the oven and after 25 minutes, stir thoroughly again and sprinkle over the grated cheese before baking for a further 15 minutes until everything is golden and piping hot. Scatter with freshly chopped parsley just before serving.