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Layered Penne with Ham, Mushrooms, and Peas

Calories
Author Laura

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.