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Nutritional Guidelines (per serving) | |
---|---|
773 | Calories |
41g | Fat |
68g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 773 |
% Daily Value* | |
Total Fat 41g | 52% |
Saturated Fat 22g | 112% |
Cholesterol 110mg | 37% |
Sodium 910mg | 40% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 5g | 19% |
Protein 33g | |
Calcium 731mg | 56% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This penne casserole with ham and peas recipe is a great use for leftover ham. The ham pasta bake offers a delicious combination of flavors that everyone is sure to enjoy. It's also easy to make, even on a busy weeknight.
The recipe features a cheddar cheese sauce that is mixed with cooked penne, diced ham, peas, and seasonings. It's baked with a cheese and buttery breadcrumb topping, which always makes a casserole just a little tastier. Serve it with a tossed salad for a complete and satisfying meal.
Ingredients
- 3 cups (12 ounces) penne pasta
- 1 1/2–2 cups peas (frozen; thawed)
- 6 tablespoons butter (divided)
- 3 green onions (thinly sliced)
- 2 tablespoons parsley (fresh; chopped)
- 1/2 teaspoon garlic (finely chopped)
- 5 tablespoons flour (all-purpose)
- 3 cups milk
- 2 cups ham (diced)
- 2 1/2 cups cheddar cheese (about 12 ounces; divided)
- 1 1/2 cups breadcrumbs
Steps to Make It
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Gather the ingredients.
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Spray a 3-quart baking dish with nonstick cooking spray or lightly grease it with butter.
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Heat the oven to 350 F.
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In a large saucepan, cook the pasta in boiling salted water, following the package directions. Drain in a colander and rinse with hot water.
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In a saucepan or sautè pan, melt 4 tablespoons of butter. Add the green onions, parsley, and garlic; cook, stirring, for 1 minute. Add the flour and cook, stirring, for 1 minute.
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Stir in the milk and cook, stirring, until thickened. Add the ham and 2 cups of the shredded cheese. Cook, stirring, until the cheese is melted and the sauce is hot and bubbly.
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Add the drained pasta and peas to the sauce, mixing well and heating through.
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Spoon into the baking dish. Sprinkle with 1/2 cup of cheddar cheese.
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Melt the remaining 2 tablespoons of butter and toss with ​the breadcrumbs. Sprinkle over the shredded cheese layer.
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Bake for about 30 minutes, until crumbs, are browned and the casserole is hot and bubbly.
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Serve and enjoy!
Tips
- To cook the peas with the pasta, add the frozen peas to the pasta during the last 2 minutes of cooking time and add 2 minutes to the cooking time. Drain the pasta and peas together and rinse with hot water.
- For bread crumbs, tear a few slices of bread and put the pieces in a food processor. Pulse until you have soft crumbs. It's a great use for day-old bread, croissants, or bulkie rolls, and you can make crumbs and freeze them to have on hand for casserole toppings.
Recipe Variations
- Add oregano, basil, or an Italian seasoning mix to the sauce along with the parsley.
- Switch to leftover chicken or turkey, or use canned tuna (drained) instead of ham.
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