Layered Penne with Ham, Mushrooms, and Peas

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 dish 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 must say that I loved the 3 cheese combination in this dish.  I also 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.

Layered Penne with Ham, Mushrooms, and Peas

  1. 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.
  2. 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.
  3. 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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