Penne Casserole With Ham And Peas Recipes

BAKED PENNE WITH HAM, PEAS, AND JACK CHEESE

Steps:

• In a big pot of boiling salted water, cook pasta according to package directions until al dente; drain and transfer to a large mixing bowl.
• Preheat oven to 350°; grease a 3-quart casserole dish; set aside.
• In a large saucepan, heat the oil over medium heat; add in onion and tomato; stir for 2 minutes.
• Sprinkle flour over the top and continue to stir for about 1 minute.
• Gradually add the milk, whisking rapidly until the sauce is smooth.
• Season with salt and pepper; add 1 cup cheese, and stir until it melts and the sauce is smooth.
• Add the cheese sauce, peas, and ham to the pasta; toss until well blended.
• Transfer mixture to the prepared casserole; sprinkle remaining cheese over the top; bake until bubbly and golden brown, about 30 minutes.

PENNE CASSEROLE WITH HAM AND PEAS

Steps:

• Gather the ingredients.
• Spray a 3-quart baking dish with nonstick cooking spray or lightly grease it with butter. Heat the oven to 350 F.
• In a large saucepan, cook the pasta in boiling salted water, following the package directions. Drain in a colander and rinse with hot water.
• In a saucepan or sauté pan, melt 4 tablespoons of the butter. Add the green onions, parsley, and garlic; cook, stirring, for 1 minute. Add the flour and cook, stirring, for 1 minute.
• 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.
• Add the drained pasta and peas to the sauce, mixing well and heating through.
• Spoon into the baking dish. Sprinkle with the remaining 1/2 cup of cheddar cheese.
• Melt the remaining 2 tablespoons of butter and toss with ​the breadcrumbs. Sprinkle over the shredded cheese layer.
• Bake for about 30 minutes, until crumbs are browned, and the casserole is hot and bubbly.
• Serve and enjoy.

CHEESY HAM-PENNE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• Place the cooked penne and the ham into a large bowl; set aside.
• In a medium saucepan melt butter over medium heat.
• Add in mustard powder, black pepper, seasoned salt and cayenne pepper and onion, stir and cook for about 4 minutes.
• Add in garlic; cook stirring for 2 minutes.
• Add in flour and mix continously for 2 minutes.
• Slowly add in the cream and 1/3 cup Parmesan cheese; cook stirring over medium-low heat until bubbly.
• Reduce heat to low and stir in the cheddar cheese until completely melted.
• Pour the sauce over the cooked pasta and ham; toss until well combined.
• Transfer to a greased baking dish.
• Sprinkle the top with about 1/3 cup or more Parmesan cheese.
• Cover and bake in a 350 degree F oven for about 45 minutes or until hot and bubbly.

PEPIN'S PENNE, HAM AND VEGETABLE GRATIN

Steps:

• Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
• Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
• Make the White Sauce:.
• Melt butter in saucepan, add the flour, and whisk it together until smooth.
• Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
• Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
• Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
• Sprinkle Parmesan cheese on top.
• Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
• Serve immediately.
• NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
• SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.

PENNE WITH PEAS, HAM AND CHEESE

Steps:

• Bring large pot water to boil, salt water liberally.
• Cook penne until done, according to package directions.
• Brown ham in pan.
• Add peas to boiling water during last 2-3 minutes of pasta cooking.
• While pasta is cooking, mix cheese's and butter in bowl and set aside.
• Reserve approximately 1 cup pasta cooking water, drain pasta, no need to rinse.
• Add enough pasta cooking water to thin cheese and butter mixture to a sauce consistency.
• Add pasta and peas with ham to cheese mixture, stir well, adding extra pasta water as needed to thin sauce.
• Add extra Parmesan to pasta, add pepper to taste.

CREAMY PENNE PASTA WITH HAM AND PEAS

Steps:

• Bring large pot of water to boil and add pasta, cooking to al dente.
• Add peas last 2-3 minutes to pasta.
• Scoop out 1 cup pasta water, then drain, and place in a large serving dish.
• Whisk flour into milk (or shake together in a jar) till mixed well.
• In skillet, pour olive oil in and add ham, cook over medium heat, stirring occasionally until ham is crispy. Remove to paper towel to drain.
• In sauce pan, melt butter (or use more olive oil) and saute garlic over medium low for about 2-3 minutes (if you love garlic, feel free to add more!).
• Whisk in milk/flour mixture and add chipped cream cheese, whisking till melted into sauce smoothly. Add Parmesan cheese and whisk till incorporated.
• In large dish with pasta and peas, toss in crispy ham, and any other vegetables you want (optional).
• Pour sauce over pasta and mix, pouring in pasta water till nice and creamy.
• Top with more parmesan and fresh ground pepper.
• serve immediately with tossed salad and garlic bread. YUM!