Creamy Ham And Broccoli Rotini Recipes

PASTA WITH HAM AND BROCCOLI

Steps:

• Cook rotini according to package directions.
• Add broccoli to pasta during last 5 minutes of cooking and ham during last minute of cooking.
• Drain and return to pan. Stir in remaining ingredients.
• Cook over low heat until cheese is melted and mixture is heated through. Serve immediately.

BROCCOLI AND HAM CHEESY ROTINI PASTA

Steps:

• Cook your pasta slightly less than al dente, drain and rinse with cold water.
• Melt butter in a pan and sprinkle in flour. Cook for about two minutes then add milk and whisk to combine.
• Cook milk mixture (bechamel) on medium low for about 5 minutes until the sauce has thickened and is bubbly. The sauce should have reduced slightly as well. If the sauce is too thick add more milk.
• Add Monterey jack, Parmesan, mustard, salt and pepper to bechamel. Combine while cheese melts and taste and reseason if necessary (remember it's less salty after combining with the pasta and veggies).
• Mix pasta, veggies and meat (if using) into the cheese sauce. Pour half of the mixture into an oven-proof container and sprinkle with 1/4 cup shredded cheddar. Layer the other half of mixture and then sprinkle bread crumbs and then cheese on top.
• Bake at 350 for 30 minutes or until cheese on top is melted and casserole is bubbly.

BAKED ROTINI WITH HAM

Steps:

• Cook rotini according to package directions; drain and return to pan. Stir in Alfredo sauce, milk, mozzarella, ham, Italian seasoning, and pepper.
• Transfer rotini mixture to four 7 to 8 ounce au gratin dishes or ramekins or a 1 1/2-quart au gratin dish. Sprinkle with Parmesan cheese. Cover and chill for up to 24 hours.
• To serve, preheat oven to 350°. Cover with foil and bake for 25 to 30 minutes for the individual dishes or about 45 minutes for the casserole dish or until mixture is heated through. Let stand for 10 minutes. Stir before serving.

HAM AND BROCCOLI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
• Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
• Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

ROTINI PASTA WITH BROCCOLI CREAM SAUCE

Steps:

• Cook broccoli in boiling salted water until tender.
• Reserve cooking water and remove broccoli to cool in ice water.
• Replace cooking water on heat and let it return to a boil.
• Cook pasta in water until tender and drain well.
• With food processor running, drop cloves of garlic into top feeder tube and let run until garlic is minced.
• Add broccoli and cream and process until smooth.
• Remove broccoli mixture to large skillet, add butter and heat slowly only until the butter melts.
• Add pasta to broccoli cream and heat through until thickened.
• Add salt and freshly ground black pepper to taste.
• Place on serving plate and top with Parmesan cheese.

EASY HAM & BROCCOLI CASSEROLE

Steps:

• Mix all ingredients in a 13x9 pan.
• Bake at 350 degrees for 50 minutes.