Pesto Ham Penne Bake

• 8 oz penne pasta
• 1 cup prepared basil pesto
• 1 cup diced cooked ham
• 1 cup cherry tomatoes, halved
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup heavy cream
• 2 cloves garlic, minced
• salt to taste
• black pepper to taste
• 2 tbsp olive oil
• 2 green onions, chopped (for garnish)

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, combine pesto, heavy cream, and minced garlic.
4. 4 Add cooked penne, ham, and cherry tomatoes to the pesto mixture; toss to coat.
5. 5 Transfer to a greased 9x13 inch baking dish.
6. 6 Sprinkle mozzarella and Parmesan cheeses evenly over the top.
7. 7 Bake uncovered for 20-25 minutes, until bubbly and cheese is golden.
8. 8 Garnish with chopped green onions before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Substitute chicken for ham for a Pesto Chicken Penne Bake.
• Add sautéed spinach for a veggie boost.

Substitutions

• If pesto is unavailable, use a mix of olive oil, grated Parmesan, and fresh basil.
• Use cooked turkey or any protein of choice if ham is not preferred.

Pairings

• Caesar salad
• Garlic bread

Nutrition

Tips

• For extra flavor, toast your own pine nuts and blend them into the pesto.
• Adding a handful of fresh basil leaves before baking can enhance the aroma.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for 30 minutes, then remove foil and bake another 10-15 minutes.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with garlic bread for a hearty meal.

FAQ