Ham And Penne Milano Recipes

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer., Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta; toss to combine. Sprinkle with cheese.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

Steps:

• Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Gradually stir in Swiss and Colby cheeses until melted. Add ham and pasta; toss to coat., Transfer to a greased 11x7-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over pasta. Bake, uncovered, until bubbly, 15-20 minutes.

Steps:

• Cook pasta as directed on package, adding zucchini and yellow squash during last 3 to 4 minutes of cooking; drain.
• Return pasta mixture to saucepan; add ham and dressing. Cook over medium heat, stirring occasionally, until hot. Sprinkle with basil, cheese and pepper.

Steps:

• In a large saucepan, cook penne according to package directions, adding broccoli during the last 5 minutes of cooking; drain. Remove and set aside., In the same pan, combine milk and spreadable cheese. Cook and stir over medium heat for 3-5 minutes or until cheese is melted. Add the ham, pepper and penne mixture; heat through.

Steps:

• Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
• Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
• While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
• Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• Place the cooked penne and the ham into a large bowl; set aside.
• In a medium saucepan melt butter over medium heat.
• Add in mustard powder, black pepper, seasoned salt and cayenne pepper and onion, stir and cook for about 4 minutes.
• Add in garlic; cook stirring for 2 minutes.
• Add in flour and mix continously for 2 minutes.
• Slowly add in the cream and 1/3 cup Parmesan cheese; cook stirring over medium-low heat until bubbly.
• Reduce heat to low and stir in the cheddar cheese until completely melted.
• Pour the sauce over the cooked pasta and ham; toss until well combined.
• Transfer to a greased baking dish.
• Sprinkle the top with about 1/3 cup or more Parmesan cheese.
• Cover and bake in a 350 degree F oven for about 45 minutes or until hot and bubbly.

Steps:

• 1. Preheat oven to 375°F.
• 2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
• 3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
• 4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.