Creamy Tomato Ham Penne Bake

• 8 oz penne pasta
• 12 oz diced ham
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
5. 5 Mix in heavy cream and ham, heating through.
6. 6 Combine cooked penne with tomato mixture in a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and Parmesan cheese, then sprinkle breadcrumbs over the top.
8. 8 Bake for 25-30 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing spoon

Variations

• Add spinach for extra greens.
• Use turkey ham for a lighter option.

Substitutions

• Substitute half-and-half for heavy cream for a lighter sauce.
• Use Italian seasoning in place of basil and oregano.

Pairings

• Steamed broccoli
• Garlic knots

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes.
• Cover with foil if the top browns too quickly.

Storage

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

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

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a heartier meal.

FAQ