Indulge in a delightful fusion of flavors with this Hawaiian Pasta Bake, a unique dish that combines the savory richness of ham, the tanginess of pineapple, and the creamy goodness of melted Appenzeller cheese. This recipe transforms ordinary pasta into an extraordinary culinary experience that bridges European and tropical cuisine.
Ingredients
US Measurements
- 7-8 oz (200-250 g) diced raw ham
- 2 cups (250 g) grated Appenzeller cheese
- 8.8 oz (250 g) penne rigate or short pasta
- Salted water for cooking
- 1 small can pineapple chunks
- 1 cup heavy cream
- 3/4 cup (200 ml) milk
- 1 tablespoon tomato paste
- 1 tablespoon dried thyme
- 1 teaspoon granulated vegetable broth
- Pepper to taste
- Small amount of light sauce thickener
Metric Measurements
- 200-250 g diced raw ham
- 250 g grated Appenzeller cheese
- 250 g penne rigate
- Salted water
- 1 small can pineapple chunks
- 200 ml heavy cream
- 200 ml milk
- 15 ml tomato paste
- 15 ml dried thyme
- 5 ml granulated vegetable broth
- Pepper to taste
- Light sauce thickener
Step-by-Step Instructions
- Pasta Preparation
- Bring salted water to a boil
- Cook penne rigate until al dente
- Drain and set aside
- Sauce Creation
- Combine heavy cream and milk in a saucepan
- Simmer gently over medium heat
- Add tomato paste and stir
- Incorporate diced ham
- Season with thyme, vegetable broth, and pepper
- Sauce Refinement
- Slightly thicken sauce using sauce thickener
- Add 2/3 of the Appenzeller cheese
- Stir until cheese melts (do not boil)
- Drain pineapple chunks
- Add pineapple to sauce
- Mix in cooked pasta
- Baking
- Preheat oven to 180°C (350°F) convection
- Transfer mixture to baking dish
- Sprinkle remaining cheese on top
- Bake on middle rack for 20-25 minutes
- Cheese should be golden and bubbly
Nutritional Information
Per Serving:
- Calories: 450-500
- Protein: 22-25g
- Carbohydrates: 35-40g
- Fat: 25-30g
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6
Expert Cooking Tips and Tricks
- Use high-quality Appenzeller cheese for best flavor
- Drain pineapple thoroughly to prevent excess moisture
- Do not overcook pasta – keep it al dente
- Use fresh thyme if available for enhanced flavor
- Let dish rest 5 minutes after baking for easier serving
Variations and Substitutions
- Protein Alternatives
- Substitute ham with chicken
- Use vegetarian ham alternative
- Add cooked shrimp for seafood twist
- Cheese Options
- Replace Appenzeller with Gruyère
- Use mixed cheese blend
- Opt for lactose-free cheese
- Dietary Adaptations
- Gluten-free pasta
- Dairy-free cream alternatives
- Vegetarian protein substitutions
Frequently Asked Questions
Q1: Can I make this dish ahead of time? Prepare up to a day in advance, refrigerate, and bake when ready.
Q2: How do I prevent the pasta from becoming mushy? Cook pasta al dente and avoid overcooking during baking.
Q3: Can I use fresh pineapple? Yes, but ensure it’s well-drained to prevent excess liquid.
Q4: What if I can’t find Appenzeller cheese? Use Gruyère or a similar strong-flavored Swiss cheese.
Q5: Is this dish freezer-friendly? Freeze before baking for up to 1 month. Thaw and bake as directed.
Storage and Make-Ahead Tips
- Refrigerate leftovers in airtight container
- Consume within 3-4 days
- Reheat in oven to maintain crispy cheese top
- Do not leave at room temperature over 2 hours
- Can be prepared earlier and baked later
Enjoy this unique Hawaiian Pasta Bake that brings a tropical vacation to your dinner table!