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Penne, Ham, Mushrooms and Cheese




Source of Recipe


sargento


List of 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 Whole Milk Ricotta Cheese
1 cup (4 oz.) Swiss Shredded Cheese, divided
1/4 cup (1 oz.) Parmesan Shredded Cheese, divided



Recipe



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 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.

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