Some recipes instantly smell like childhood… and these little pasta shells with ham are definitely one of them! It’s a dish my mom loved making for me when I was little 🙂
Simple small pasta shells, finely blended ham, and a base of creamy carrot purée: the kind of comforting meal everyone loves, babies and adults alike.
In this version, I wanted to keep that “school cafeteria / Wednesday lunch” feeling while adapting it for baby: an easy-to-eat texture thanks to the soft pasta mixed with purée, simple ingredients, and a recipe you can make in just a few minutes.
The little twist here is the creamy carrot and onion purée: it adds flavor without needing salt and coats the pasta perfectly. And most importantly, it’s incredibly practical for busy days: you can make extra purée, freeze it in portions, and only cook the pasta on the day you serve it!
Result: a quick homemade meal that’s truly comforting.
Note: I also have another baby pasta shells recipe that’s very popular: express blanquette-style pasta shells for baby!
Ingredients
For one serving:
How to Make Baby Pasta with Ham and Carrot Purée
1. Steam the vegetables
Peel the carrot and slice it into rounds.
Peel the onion.
Steam the carrot and onion for 12 minutes, until very tender.
2. Blend into a purée
Once cooked, place the vegetables in a blender. Add a little cooking water if needed to adjust the consistency.
You should get a smooth, creamy purée that isn’t too thick.
Then add 1 tablespoon crème fraîche and mix well.
3. Cook the pasta shells
Cook 1/4 cup small pasta shells (20 g) slightly longer than indicated on the package if needed for a softer texture depending on baby’s age.
Before draining, reserve a few tablespoons of pasta cooking water, then drain.
To save time, you can cook the pasta while the vegetables steam — just keep an eye on the cooking times for each.
4. Blend the ham
Blend 1/2 oz ham (15 g) until very fine. The goal is a smooth minced ham texture that will be very pleasant for baby once mixed with the pasta and purée.
5. Plate and serve!
Spread a layer of creamy carrot-onion purée on the plate, add the pasta shells on top, then the blended ham.
You can also mix everything together depending on your baby’s preference.
You can add a little finely chopped fresh herb like chives or parsley — it looks pretty and adds lots of flavor.
Enjoy, baby!
PS: Parents who taste it and keep coming back for more… we see you! 
Batch Cooking Tip
You can prepare extra carrot-onion purée (x4 or x6) and freeze it in small portions (ice cube trays or baby food jars).
That way, on busy days, you only need to cook the pasta shells and reheat one portion of purée. Dinner is ready in minutes!
Storage
In the refrigerator
24 to 48 hours in an airtight container (ideally without leaving it at room temperature too long).
In the freezer
I mainly recommend freezing the carrot-onion purée, since the pasta can become softer after thawing.
Purée: up to 2–3 months in the freezer.
Reheating
Reheat gently in a saucepan with a spoonful of water to loosen it, or in the microwave covered, stirring well afterward.
Variations
- Without ham: serve just the pasta and purée, or replace the ham with mashed hard-boiled egg or finely blended chicken.
- Extra “saucy” version: add a little more cream (or a bit of cream cheese) to the purée.
- Family version: serve the plain baby version, and adults can add pepper, salt, grated cheese… directly to their own plate.
FAQ
At what age can babies eat this recipe?
Generally from 8 months old, if baby is comfortable with well-cooked pasta and blended textures. You can adapt it by cooking the pasta longer and mixing it thoroughly with the purée.
Can I make it without cream?
Absolutely! You can blend with a little pasta cooking water or a splash of milk instead. The cream simply adds richness and a comforting texture.
Can I replace the onion?
Yes, with shallot (which is milder), or you can even leave it out if baby is sensitive. The carrot alone already gives a naturally sweet base.
Why blend the ham with the purée?
It prevents dry chunks and creates a finely blended texture that’s very easy to eat. It also coats the pasta better.
How should baby pasta shells be cooked?
For babies, I recommend cooking them a little longer than for adults so they become very soft. This makes the pasta easy to mash between the tongue and palate. You can also mix them directly into the purée for an even softer texture.
Can I replace the pasta shells with another pasta or starch?
Yes! You can use small pasta shapes (alphabet pasta, stars, orzo), well-cooked rice, or even fine semolina. The goal is to keep an easy-to-eat texture that mixes well with the purée.
How can I prevent the pasta from sticking together?
Always keep a little pasta cooking water — that’s the secret. Add 1 to 2 tablespoons to the purée or when mixing in the pasta. It makes everything creamier and prevents dry or sticky pasta.
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