Layered Penne with Ham, Mushrooms, and Peas

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.

• 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

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• Author: Laura

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Ingredients

Scale 1x2x3x

• 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
• 1/4 cup butter or margarine
• 2 Tbsp. all-purpose flour
• 1/4 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
• 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided

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Instructions

1. 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.
2. Place 1 cup sauce in bottom of 8×8-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.
3. 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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