I meant to share this recipe last week so you had a use for your leftover Easter ham… but alas, school got in the way. As Stephanie Tanner would say, “how rude!” I mean, why should school be more important than blogging? Kidding!
But despite the delay, this pasta is still as awesome as it was two weeks ago when I made it. I glazed the Easter ham this year with a mixture of 1/2 cup brown sugar, 2 tablespoons whole grain dijon mustard, 2 tablespoons honey, and lots of freshly ground black pepper. Before brushing on the glaze, I scored the ham in diamond criss-cross pattern and stuck whole cloves in the points. After we feasted on the ham for dinner, I whipped up the leftovers into something just as fabulous.
It’s warm, comfy baked pasta dotted with savory ham, crisp broccoli, and sweet red bell pepper all wrapped up in a gooey, garlicky, cheese sauce that is utterly out of this world. Topped with some crunchy Panko bread crumbs, you’ll have a hard time saying no to seconds [or thirds!].
Hungry? Hope so!
Ham & Cheese Baked Pasta
click to print
Ingredients:
- 9 ounces uncooked pasta, such as penne or ziti [approximately 3 cups dry]
- 3 cups broccoli florets, chopped
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups skim milk
- 8 ounces grated Colby cheese
- heaping 1/2 tablespoon whole grain dijon mustard
- freshly ground black pepper
- 1 small red bell pepper, diced [heaping 1/2 cup]
- 8 ounces cooked ham, chopped
- 1/2 cup panko bread crumbs
- 1 tablespoon grated Parmesan cheese
Directions:
Preheat oven to 350 degrees. Cook pasta to al dente, adding broccoli during the last minute of cooking. Return pasta and broccoli to pan.
Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, approximately 30-60 seconds, stirring constantly. Stir in flour slowly, cooking until bubbly. Then add milk and bring to a boil. Reduce heat to low and stir in Colby, mustard, and a generous amount of black pepper. Stir until cheese melts, then pour cheese sauce over pasta. Add bell pepper and ham, and mix until combined.
Pour into ungreased 2 quart baking dish, top with bread crumbs and Parmesan cheese.
Bake, covered, for 20-25 minutes or until bubbly.
Time: 45 minutes [20 minutes active].
Yield: 8 servings.
The Pajama Chef 