Four Cheese Pasta With Peas And Ham Recipes

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HAM 'N' CHEESE PASTA

"My mother would prepare this yummy comfort food whenever there was leftover ham," recalls Karen Kopp from Indianapolis, Indiana. "Horseradish gives it a nice tangy taste. I quickened the preparation by using process cheese instead of making a cheese sauce from scratch. Now my kids love it, too. This recipe can easily be doubled," she adds.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 7



Ham 'n' Cheese Pasta image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a microwave-safe bowl, combine cheese and milk. Cover and microwave on high for 2 minutes; stir. Heat 1-2 minutes longer or until smooth, stirring twice. Stir in ketchup and horseradish until blended. , Drain pasta and place in a large bowl. Stir in the ham, peas and cheese sauce. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 761 calories, Fat 36g fat (20g saturated fat), Cholesterol 114mg cholesterol, Sodium 2425mg sodium, Carbohydrate 63g carbohydrate (16g sugars, Fiber 5g fiber), Protein 47g protein.

8 ounces uncooked medium pasta shells
1 pound process cheese (Velveeta), cubed
1/2 cup whole milk
2 tablespoons ketchup
1 tablespoon prepared horseradish
2 cups cubed fully cooked ham
1 package (8 ounces) frozen peas, thawed

QUICK FOUR CHEESE PASTA WITH BACON AND PEAS

This pasta dish is especially great because there's no need to boil the pasta separately; instead, it cooks right in the sauce. I Adapted from CooksIllustrated.com.

Provided by lawmama

Categories     Penne

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9



Quick Four Cheese Pasta With Bacon and Peas image

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 500 degrees.
  • Cook bacon, onion and garlic in a large nonstick skilled over medium-high heat until onion is softened, about 5 minutes.
  • Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to a boil.
  • Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
  • Off heat, stir in Parmaigiano-Reggiano cheese, 1/2 cup of the shredded Italian four-cheese blend and peas and season with sea salt and freshly ground pepper.
  • Sprinkle with the remaining shredded cheese.
  • Bake until cheese is melted, about 5 minutes. Serve.

Nutrition Facts : Calories 520.9, Fat 25.1, SaturatedFat 13.8, Cholesterol 75.3, Sodium 282, Carbohydrate 62.7, Fiber 9, Sugar 2.3, Protein 14.3

4 slices bacon, chopped fine
1 small onion, diced
2 garlic cloves, minced
3 cups low sodium chicken broth
1 cup heavy cream
3/4 lb penne
1/2 cup parmigiano-reggiano cheese, grated
1 cup frozen peas
1 cup four cheese blend, shredded

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