Baked Pasta with Spring Ham

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Baked Pasta with Spring Ham



Baked Pasta with Spring Ham
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes Source: DCC
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Italian

This creamy rich pasta dish will melt in your mouth. The entire family will ask for more.

Ingredients:

2 Tbsp unsalted butter
2 Tbsp finely chopped onion
2 Tbsp all-purpose flour
2 1/2 cups milk
1/3 cup grated Parmigiano-Reggiano
cheese
8 oz Pasta (penne, penne rigate,
conchiglie, gemelli)
1/2 cup thawed frozen green peas
1/2 cup coarsely chopped peeled
carrot
1 cup fully cooked smoked ham,
pulled into rough pieces
(1/4x1")
2 hard cooked eggs, peeled and
coarsely cut up (1/2" pieces)
1 cup shredded or thin sliced
Italian Fontina cheese

Preparation:

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 the 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-qt baking dish. Tuck the pieces of egg into the pasta mixture. Sprinkle with the shredded Italian Fontina cheese.
Bake in a preheated 350* F. oven until top is lighly browned, about 25 minutes.


Nutrient Information
Calories: 600
Total Fat: 22.5 g
Saturated Fat: 12 g
Polyunsaturated Fat: 1.4 g
Monounsaturated Fat:
Sodium: 962 mg
Carbohydrates: 61 g
Protein: 36.5 g
Fiber: 2.5 g
Vitamin A: 3932 IU
Vitamin C: 5 mg
Calcium: 432 mg
Iron: 2.1 mg

Cook's Notes:

Cut the fat and calories in this dish by reducing the butter by half and using fat-free milk.