Italian
Layered Penne with Ham, Mushrooms and Peas
Prep Time: 25 min | Cook Time: 40 min | Servings: 6 | Calories: 356
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Prep Time
25 min
Cook Time
40 min
Servings
6
Calories
356
Layered penne joins a savory blend of fresh ingredients like peppers and mushrooms simmered in a buttery broth along with ham and peas. This sauce provides a base for a combination of cheeses including Sargento® Whole Milk Ricotta Cheese that takes the creaminess of this recipe to the next level once it’s baked to gooey perfection.
Ingredients
- 1 cup sliced fresh mushrooms
- 3 Tbsp. chopped red bell pepper
- 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® Shredded Swiss Cheese, divided
- 1/4 cup (1 oz.) Sargento® Shredded Parmesan Cheese, divided
Directions
- 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.
