Sentry Foods Recipes

Baked Pasta with Spring Ham

Customer Rating: Recipe Rated Four Stars

1 Ratings    0 Comments

Yield: 4 servings


2 Tablespoons unsalted butter
2 Tablespoons finely chopped onion
2 Tablespoons all purpose flour
2 1/2 cups milk
1/3 cup grated Parmesan-Reggiano cheese
1 box (8 ounces) penne pasta (conchiglie or gemelli)
1/2 cup frozen green peas, thawed
1/2 cup coarsely chopped peeled carrot
1 cup water
1 cup fully cooked smoked ham, pulled into rough pieces (1/4 x 1-inch)
2 hard-cooked eggs, peeled and coarsely cut up (1/2-inch pieces)
1 cup shredded or thin sliced Italian Fontina cheese


Preheat oven to 350 degrees F

Melt the butter in a large saucepan. Add the onion and cook until golden, about 5 minutes. Stir in the flour until smooth.

Gradually add the milk, stirring, until mixture boils and thickens, about 10 minutes; stir in the Parmesan-Reggiano cheese. Remove from heat.

Cook the pasta in plenty of boiling salted water 5 minutes; add the peas and carrots and cook until pasta is firm to the bite, according to package directions. Remove from the heat and add 1 cup cold water to stop the cooking; drain.

Add the pasta and ham to the cheese sauce. Transfer to a shallow 2- quart baking dish. Tuck the pieces of egg into the pasta mixture. Sprinkle with the shredded Italian Fontina cheese.

Bake for about 25 minutes until top is lightly browned.

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Sentry Foods Recipes