Penne Pasta with Ham and Peas.
Serve with salad and rolls for a complete and satisfying meal.
Recipe and photo adapted from Southern Food.
- 12 oz
- penne pasta, about 3 cups, cooked and drained
- 1-1/2 to 2 c
- frozen peas
- 4 Tbsp
- green onions, thinly sliced
- 2 Tbsp
- fresh chopped parsley
- 1/2 tsp
- finely chopped garlic
- 5 Tbsp
- 3 c
- 2 c
- diced ham
- 2-1/2 c
- cheddar cheese, shredded
- 1-1/2 c
- bread crumbs
- 2 Tbsp
- melted butter
Drain the peas and pasta together and rinse with hot water.
Add the green onions, parsley, and garlic; cook, stirring for 1 minute.
Stir in the milk and cook, stirring until thickened.
Add the ham and 2 cups of the shredded cheese and cook, stirring, until cheese is melted and the sauce is hot and bubbly.
Sprinkle with 1/2 cup of the Cheddar cheese.
Sprinkle over the shredded cheese layer.
Bake at 350 degrees for 30 minutes, until crumbs are browned and the casserole is hot and bubbly.