Penne, Ham, and Cheese Casserole
This comforting penne, ham, and cheese casserole is the perfect meal for any night of the week.
Ingredients
- Butter or cooking spray, for the baking dish
- 1 tbsp kosher salt for the pasta water
- 12 ounces penne pasta
- 7 tbsp unsalted butter, divided
- 8 ounces sliced mushrooms
- ¼ cup finely chopped shallots or green onions
- Kosher salt and freshly ground black pepper, to taste
- ½ tsp minced garlic
- 5 tbsp all-purpose flour
- 3 cups milk
- 8 ounces shredded fontina cheese
- 2 cups diced cooked ham
- 1 ½ cups frozen peas, thawed
- 1 ½ cups panko breadcrumbs
Recommended Equipment
- 3-quart baking dish
Instructions
- Heat the oven to 350°F (180°C) and lightly grease a 3-quart baking dish.Butter or cooking spray (for the baking dish)
- Add 1 tablespoon of kosher salt to a large pot of water and bring it to a boil over high heat. Add the penne pasta and cook according to the package directions until al dente. Drain and set aside.12 ounces penne pasta | 1 tbsp kosher salt for the pasta water
- Meanwhile, make the sauce. Melt 4 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and shallots with a dash of salt and pepper. Cook for 6 to 8 minutes, or until the mushrooms are browned and the liquid has evaporated. Add the garlic and cook for 1 minute longer.4 tbsp unsalted butter (divided) | 8 ounces sliced mushrooms | 1/4 cup finely chopped shallots or green onions | Kosher salt and freshly ground black pepper (to taste) | 1/2 tsp minced garlic
- Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 2 minutes. Gradually add the milk and continue cooking until thickened. Add the cheese, ham, and peas, and cook until the cheese is melted. Taste and adjust the seasonings.5 tbsp all-purpose flour | 3 cups milk | 8 ounces shredded fontina cheese | 2 cups diced cooked ham | 1 1/2 cups frozen peas (thawed)
- Combine the sauce mixture with the drained pasta and turn into the prepared baking dish.
- Melt the remaining 3 tablespoons of butter, then toss with the breadcrumbs to coat, and sprinkle over the casserole.3 tbsp unsalted butter (divided) | 1 1/2 cups panko breadcrumbs
- Bake for 25 to 35 minutes or until the topping is browned and the casserole is bubbling around the edges.
Nutrition
Calories: 591kcalCarbohydrates: 54gProtein: 28gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 92mgSodium: 767mgPotassium: 562mgFiber: 4gSugar: 9gVitamin A: 921IUVitamin C: 12mgCalcium: 315mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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