Layered Penne with Ham, Mushrooms, and Peas
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Today’s recipe is one I got from Sargento, the cheese company. I must say I am a big cheese fan and this layered penne ham, mushrooms, and peas dish that uses 3 kinds of cheese – ricotta, swiss, and Parmesan. YUM! The best way to describe this dish is a cross between a lasagna and a macaroni and cheese. I’m a mushroom lover and this dish was perfect.
I must say that I loved the 3 cheese combination in this dish. Also, I like the addition of the ham and the mushrooms. I left them big enough so those who aren’t mushroom fans at my house could pick around them. I must admit I wasn’t too hot on the peas. Personally, I’d rather have double the mushroom but my family won’t go for that. So next time I would prefer to just omit the peas in this Layered Penne with Ham, Mushrooms, and Peas.
Here is what you need to make the
Layered Penne with Ham, Mushrooms, and Peas
- FRESH MUSHROOMS
- RED BELL PEPPER (I USED ROASTED RED PEPPER)
- GREEN ONIONS
- BUTTER OR MARGARINE
- ALL-PURPOSE FLOUR
- PEPPER
- DIJON MUSTARD
- MILK
- REDUCED-SODIUM CHICKEN BROTH
- SMOKED HAM
- FROZEN SMALL PEAS
- PENNE PASTA
- SARGENTO® WHOLE MILK RICOTTA CHEESE
- SARGENTO® ARTISAN BLENDS® SHREDDED SWISS CHEESE
- SARGENTO® ARTISAN BLENDS® SHREDDED PARMESAN CHEESE
Layered Penne with Ham, Mushrooms, and Peas
Real Mom Kitchen
Ingredients
- 1 cup sliced fresh mushrooms
- 3 Tbsp. chopped red bell pepper I used roasted red pepper and added it into the sauce with the ham and peas
- 3 Tbsp. chopped green onions
- ¼ cup butter or margarine
- 2 Tbsp. all-purpose flour
- ¼ tsp. pepper
- 1 tsp. Dijon mustard
- 1 cup milk
- 1 cup reduced-sodium chicken broth
- 2 cups 10 oz. diced smoked ham
- 1 cup frozen small peas thawed
- 6 oz. penne pasta cooked and drained
- 1 cup Sargento® Whole Milk Ricotta Cheese
- 1 cup 4 oz. Sargento® Artisan Blends® Shredded Swiss Cheese, divided
- ¼ cup 1 oz. Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
Instructions
- Cook mushrooms, red pepper and onions in butter in medium saucepan over medium heat 3 minutes or until tender, stirring occasionally. Remove from heat. Stir in flour and pepper until smooth. Stir in mustard. Gradually stir in milk and broth. Heat to a boil over medium heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in ham and peas.
- Place 1 cup sauce in bottom of 8x8-inch baking dish. Layer half of penne over sauce. Spread with 1/2 cup Ricotta cheese, half of remaining sauce, 1/2 cup Swiss cheese and 2 tablespoons Parmesan cheese. Repeat with layers of pasta, 1/2 cup Ricotta cheese and sauce.
- Cover and bake in preheated 375°F oven 30 minutes. Uncover; bake 10 minutes more. Sprinkle with remaining Swiss cheese and Parmesan cheese. Let stand 10 minutes before serving. Serves 6.
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