BARILLA FUSILLI

WITH MUSHROOMS AND CHRISTMAS HAM IN RICOTTA SAUCE

Classic Blue Box Fusilli Pasta

Made with

Barilla Fusilli

Share
Print
  • Prep
  • Cook
  • Skill
    Beginner

A delicious way to use your leftover Christmas Ham.

  • 567.9
    Calories
  • 19.3g
    Total Fat
  • 25.4g
    Protein
  • 68.5g
    Total Carbohydrates

Ingredients

Ingredients for 4 people

  • 350g Barilla Fusilli
  • 1 jar Barilla Ricotta sauce
  • 1⁄2 onion, finely chopped
  • 1 garlic clove, crushed
  • 250g Christmas ham, cut in strips
  • 1 punnet button mushrooms, cut in quarters
  • 50ml Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper, to taste


Instructions

  • TO START

    Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water.

  • COOK THE MUSHROOMS

      1. In a large fry pan, cook the onion and garlic in a little oil. Once golden, add the mushrooms, season and cook for 5 minutes.


  • ADD THE HAM

    1.   Add the Christmas ham and Ricotta sauce, bring to a simmer with the lid on for 5 minutes on low heat. Stir occasionally. 


  • COOK THE PASTA

    1.   Add the Barilla Fusilli to boiling water and cook according to the instructions on the box. Drain the pasta one minute before the suggested cooking time.

  • COMBINE AND SERVE

    1.   Toss the drained pasta with the sauce and cook for a further minute. Serve with a drizzle of Extra Virgin Olive oil.

Show more