Alfredo Ham Penne Bake

• 12 oz penne pasta
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 can (10 oz) cream of mushroom soup
• 1 cup milk
• 1/2 cup sour cream
• 2 cups diced cooked ham
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain.
3. 3 In a large bowl, mix cream of mushroom soup, milk, and sour cream until smooth.
4. 4 Stir in mozzarella, 3/4 cup Parmesan, cooked ham, and seasonings into the sauce.
5. 5 Combine the penne with the sauce mixture until well coated.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Sprinkle the remaining Parmesan cheese over the top.
8. 8 Bake for 30-35 minutes, or until bubbly and golden on top.
9. 9 Let stand for 5 minutes before serving, then garnish with parsley.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add cooked chicken for a heartier meal.
• Substitute ham with bacon for smoky flavor.

Substitutions

• Use half-and-half in place of milk for richer flavor.
• Substitute sour cream with Greek yogurt for a lighter option.

Pairings

• Garlic bread
• Steamed vegetables

Nutrition

Tips

• For extra flavor, sauté minced garlic in butter before mixing into the sauce.
• Cover with foil if the top browns too quickly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pairs well with steamed broccoli or roasted vegetables.

FAQ