Today’s recipe is one I got from Sargento, the cheese company. I must say I am a big cheese fan, and this layered penne ham, mushrooms, and peas dish that uses 3 kinds of cheese – ricotta, Swiss, and Parmesan. YUM! The best way to describe this dish is a cross between a lasagna and a macaroni and cheese. I’m a mushroom lover, and this dish was perfect.

I must say that I loved the 3 cheese combination in this dish.  Also, I like the addition of the ham and the mushrooms.  I left them big enough so those who aren’t mushroom fans at my house could pick around them.  I must admit I wasn’t too hot on the peas.  Personally,  I’d rather have double the mushroom, but my family won’t go for that.  So next time I would prefer to just omit the peas in this Layered Penne with Ham, Mushrooms, and Peas.

Here is what you need to make Layered Penne with Ham, Mushrooms, and Peas

• FRESH MUSHROOMS
• RED BELL PEPPER (I USED ROASTED RED PEPPER)
• GREEN ONIONS
• BUTTER OR MARGARINE
• ALL-PURPOSE FLOUR
• PEPPER
• DIJON MUSTARD
• MILK
• REDUCED-SODIUM CHICKEN BROTH
• SMOKED HAM
• FROZEN SMALL PEAS
• PENNE PASTA
• SARGENTO® WHOLE MILK RICOTTA CHEESE
• SARGENTO® ARTISAN BLENDS® SHREDDED SWISS CHEESE
• SARGENTO® ARTISAN BLENDS® SHREDDED PARMESAN CHEESE

Layered Penne with Ham, Mushrooms, and Peas

Real Mom Kitchen

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Ingredients

  

1x2x3x

• ▢ 1 cup sliced fresh mushrooms
• ▢ 3 Tbsp. chopped red bell pepper I used roasted red pepper and added it into the sauce with the ham and peas
• ▢ 3 Tbsp. chopped green onions
• ▢ ¼ cup butter or margarine
• ▢ 2 Tbsp. all-purpose flour
• ▢ ¼ 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 Sargento® Whole Milk Ricotta Cheese
• ▢ 1 cup 4 oz. Sargento® Artisan Blends® Shredded Swiss Cheese, divided
• ▢ ¼ cup 1 oz. Sargento® Artisan Blends® Shredded Parmesan Cheese, divided

Instructions

 

• 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.
• Place 1 cup sauce in bottom of 8×8-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.
• 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. Serves 6.

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