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Greetings. I love baked pasta recipes. This one is a main course, and all you need for supper. While the pasta bakes, I usually have time to clean up the sauté pan and prep bowls, leaving me with nothing to do but enjoy a relaxing, hearty meal!
Baked Penne and Ham
2 tablespoons olive oil
1 minced shallot
1 clove garlic
½ pound sliced mushrooms
½ cup white wine
1 cup chopped tomatoes
2 cups diced ham
2 tablespoons salt
½ pound penne
4 ounces cream cheese
4 ounces fresh mozzarella, diced in ¼-inch cubes
½ cup shredded Fontina
½ cup shredded Parmesan or Romano, divided
1 cup half and half
1 teaspoon Dijon mustard
1 teaspoon dried basil
½ teaspoon black pepper
In a 12-inch skillet, heat tablespoons olive oil over medium heat. Saute shallot, garlic, and mushrooms until moisture from mushrooms has evaporated, about 10 minutes. Raise heat to medium high and add white wine. Allow liquid to reduce, about 2-3 minutes. Add chopped tomatoes and ham. Remove from heat, and set aside.
Preheat oven to 450 degrees F. Butter a 9X13 baking pan. Set aside.
Bring 2 quarts of water to a boil. Add salt. Add pasta. Cook until slightly less done than al dente, about 7 minutes.
In a large bowl, combine cream cheese, mozzarella, Fontina, ¼ cup Parmesan, half and half, Dijon mustard, dried basil, and black pepper.
Drain pasta, and immediately add hot pasta to cheese mixture. Add the mushroom and ham mixture, and fold in gently.
Transfer to prepared baking pan. Sprinkle on remaining Parmesan.
Bake in bottom third of oven for 15 minutes. Allow to stand for a few minutes before serving. Serves 6.