Holiday Ham and Pea Baked Penne

• 12 oz penne pasta
• 2 cups shredded sharp cheddar cheese
• 1 cup diced cooked ham
• 1 cup frozen peas
• 1 can (12 oz) evaporated milk
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• 2 tbsp butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain and set aside.
3. 3 In a large bowl, whisk together evaporated milk, eggs, Parmesan, flour, Dijon mustard, black pepper, garlic powder, and nutmeg.
4. 4 Stir in cooked penne, ham, peas, and 1 1/2 cups of cheddar cheese until well combined.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Dot the top with butter and sprinkle remaining 1/2 cup cheddar cheese over the top.
7. 7 Bake uncovered for 35-40 minutes, until bubbly and golden on top.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• whisk
• baking sheet

Variations

• Add roasted red peppers for a pop of color and sweetness.
• Substitute turkey ham for a leaner option.

Substitutions

• Use whole milk in place of evaporated milk for a lighter sauce.
• Substitute spinach for peas if preferred.

Pairings

• Green bean almondine
• Roasted Brussels sprouts

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if assembling from cold.
• Toast the breadcrumbs in a pan with a bit of olive oil for extra crunch if desired.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered with foil for 30 minutes, then remove foil and bake another 15-20 minutes.

Serving Suggestions

• Serve with a crisp green salad and warm breadsticks.
• Pairs wonderfully with a glass of Chardonnay.

FAQ