You will need:

• 300g penne
• 100g sliced kale
• 40g fresh white breadcrumbs
• 250g leg ham, fat removed, torn into small pieces
• 160g roast potatoes, chopped
• 100g cherry tomatoes, halved
• 20g Parmesan, grated

For the cheese sauce

• 40g butter
• 40g plain flour
• 600ml milk 
• 120g reduced-fat Cheddar or Tasty cheese, grated 
• 2 tsp Dijon mustard

1 First, make the cheese sauce: melt the butter in a pan, sprinkle over the flour and mix with a wooden spoon. Cook for 1 min, stirring. Gradually add the milk, stirring continuously, until smooth. Bring to a bubble and cook for 2-3 mins until thick enough to coat the back of the spoon. Remove from the heat, add the cheese and mustard, season and stir well.

2 Meanwhile, cook the pasta for 9 mins in a large pan of boiling water, adding the kale for the last 2-3 mins. Drain well and return to the pan. Mix the Parmesan with the breadcrumbs; set aside. Preheat the oven to 200°C (180°C fan forced).

3 Add the cheese sauce to the pasta along with the chopped ham, and potatoes. Mix to coat everything well, then spoon into a 2L ovenproof dish. Top with the cheesy breadcrumbs and dot over the tomatoes (cut-side up).

4 Bake for 20-25 mins until piping hot with a crisp topping. Remove from the oven and let stand for a couple of mins, then serve with a green salad, if you like.