Chipotle Cheese Ham Penne Bake

• 8 oz penne pasta
• 1 cup diced ham
• 1 can (14 oz) diced tomatoes
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 1 can (12 oz) evaporated milk
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions; drain and set aside.
3. 3 In a skillet, heat olive oil over medium heat. Sauté diced ham until lightly browned.
4. 4 In a large bowl, combine cooked penne, ham, diced tomatoes, corn, cheddar cheese, and chipotle peppers.
5. 5 In a separate bowl, whisk together sour cream and evaporated milk. Season with smoked paprika, salt, and pepper.
6. 6 Pour the creamy mixture over the penne mixture and stir until well combined.
7. 7 Transfer to a greased 9x13 inch baking dish and top with Monterey Jack cheese.
8. 8 Bake for 30 minutes or until bubbly and the cheese is golden brown.
9. 9 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet (optional)

Variations

• Substitute ham with cooked chicken or turkey for a different flavor profile.

Substitutions

• Use milk instead of evaporated milk for a lighter texture.

Pairings

• Serve with a side of roasted vegetables or a fresh fruit salad.

Nutrition

Tips

• For extra spice, add more chipotle peppers to taste.
• This bake can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Pairs well with a crisp green salad or garlic bread.

FAQ