Creamy Ham And Mushroom Pasta Bake Recipes

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CREAMY HAM & MUSHROOM PASTA BAKE



Creamy ham & mushroom pasta bake image

Use up the leftovers in your fridge with this hearty family supper dish

Provided by Good Food team

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 8

500g bag farfalle
50g butter, plus a little extra
200g small mushroom, halved
bunch spring onions, finely sliced
50g plain flour
500ml milk
140g thickly cut ham, chopped
140g mature cheddar, grated

Steps:

  • Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
  • Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
  • Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium

EASY CREAMY PASTA BAKE WITH HAM



Easy Creamy Pasta Bake with Ham image

This easy pasta bake with ham, cream, and Parmesan cheese takes little time to prepare and delivers the perfect comfort meal for your family.

Provided by Julian

Categories     Main Dish Recipes     Pork     Ham

Time 41m

Yield 4

Number Of Ingredients 9

½ (16 ounce) box penne pasta
1 teaspoon vegetable oil
1 ¾ cups cubed fully cooked ham
1 cup heavy whipping cream
1 cup milk
1 spreadable cheese wedge
1 teaspoon instant vegetable bouillon granules
freshly ground black pepper to taste
10 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
  • Heat oil in a skillet over medium-high heat while penne are cooking and saute ham until lightly browned and crisp, about 5 minutes. Pour in heavy cream and milk and cook until almost simmering. Add cheese wedge and melt in the sauce. Season with bouillon and pepper. Add penne and mix well. Transfer to the prepared baking dish and cover with Parmesan cheese.
  • Bake in the preheated oven until cheese is melted and slightly browned, about 20 minutes.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 46.2 g, Cholesterol 127 mg, Fat 39 g, Fiber 2 g, Protein 25.6 g, SaturatedFat 20.7 g, Sodium 948.5 mg, Sugar 5.2 g

LINGUINE WITH MUSHROOMS & HAM



Linguine with Mushrooms & Ham image

This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.

Provided by SWEET-UMZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup sliced fresh mushrooms
1 ½ cups whipping cream
¼ pound cooked ham, julienned
1 teaspoon fresh basil leaves, chopped
freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
  • In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 g

CREAMY HAM PASTA CASSEROLE



Creamy Ham Pasta Casserole image

Top a rich casserole with a little crunch, and you've got a dish the whole family will love! -Marion Little, Humboldt, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (9 servings each).

Number Of Ingredients 11

10 cups uncooked tricolor spiral pasta
4 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1/4 cup butter, cubed
3 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
3 cups 2% milk
1 teaspoon salt
4 cups cubed fully cooked ham
2 cans (8 ounces each) mushroom stems and pieces, drained
1 cup crushed Ritz crackers

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1107mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

SPAGHETTI HAM BAKE



Spaghetti Ham Bake image

"My sister passed along the recipe for this convenient casserole," says Mary Killion of Hermiston, Oregon. "I appreciate being able to freeze one pan for a hectic day. The generous portions are bound to feed a hungry family or an extra mouth or two that show up at your table."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
4 cups cubed fully cooked ham
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups sour cream
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced ripe olives, optional
1-1/2 teaspoons ground mustard
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce
TOPPING:
2 cups soft bread crumbs
1/4 cup butter, melted
2 cups shredded cheddar cheese

Steps:

  • Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce. , Transfer to two greased 11x7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles. , Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through., To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through.

Nutrition Facts :

CREAMY HAM AND MUSHROOM PASTA BAKE



Creamy Ham and Mushroom Pasta Bake image

Bump up the veg content by adding peas or sweetcorn to the sauce. Or to make it veggie; instead of ham stir through wilted spinach and crumbled blue cheese. Can be frozen.

Provided by English_Rose

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb farfalle pasta
2 ounces butter, plus a little extra
8 ounces button mushrooms, halved
6 scallions, finelt sliced
2 ounces all-purpose flour
2 cups milk
5 ounces ham, chopped
5 ounces sharp cheddar cheese, grated

Steps:

  • Cook the pasta according to pack instructions, then drain.
  • Heat the oven to 400F then melt a little butter in a large saucepan.
  • Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
  • Melt the remaining butter in the pan, then add most of the scallions and soften for 1 minute
  • Stir in the flour for another minute, then gradually stir in the milk until you have a lump-free sauce.
  • Increase the heat and bubble the sauce, stirring for a few mins to thicken.
  • Turn off the heat, stir in the ham and most of the cheese then season to taste.
  • Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish.
  • Scatter over the remaining cheese and scallions and bake in the oven for 10 mins until golden.

Nutrition Facts : Calories 696, Fat 25.5, SaturatedFat 14.9, Cholesterol 82.6, Sodium 729.1, Carbohydrate 84.6, Fiber 4.2, Sugar 3, Protein 31.6

MARSALA AND MUSHROOM PASTA BAKE



Marsala and Mushroom Pasta Bake image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Kosher salt and freshly cracked black pepper
1 pound cavatappi pasta
6 tablespoons unsalted butter
6 cups sliced mixed mushrooms (shiitake and cremini)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon finely chopped fresh thyme
1/3 cup all-purpose flour
1 cup marsala wine
3 cups vegetable stock
1 cup whole milk
Freshly grated nutmeg
1/2 cup finely chopped fresh parsley
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
  • Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

CREAMY CAMPANELLE WITH HAM AND MUSHROOMS



Creamy Campanelle with Ham and Mushrooms image

This is one of my go-to recipes for leftover spiral ham. I like it with a bite-sized pasta as opposed to fettuccini because I like to have it all mixed together and serve it in a bowl.

Provided by Sharon Dyson-Demers

Categories     Pasta Main Dishes

Time 40m

Yield 8

Number Of Ingredients 12

1 (16 ounce) box campanelle pasta
¼ cup butter
½ cup diced onions
3 cloves garlic, minced
1 pound fresh mushrooms, chopped
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
2 ½ cups diced ham
1 ½ cups heavy cream
1 cup spaghetti sauce
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
  • Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
  • Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.

Nutrition Facts : Calories 542.4 calories, Carbohydrate 51.7 g, Cholesterol 96.9 mg, Fat 30.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 16.5 g, Sodium 645.1 mg, Sugar 4.2 g

PASTA WITH MUSHROOMS, HAM AND PEAS



Pasta with Mushrooms, Ham and Peas image

Make and share this Pasta with Mushrooms, Ham and Peas recipe from Food.com.

Provided by William Hakala

Categories     Vegetable

Time 31m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/2 cup chopped onion
1 lb white mushroom, quartered (about 6 cups)
5 -6 cups bow tie pasta (or other short dried pasta)
1 cup cooked peas
1 cup fat-free chicken broth
1/4 teaspoon ground black pepper
1/4 cup grated parmesan cheese
2 cans chopped cooked ham

Steps:

  • In a large skillet (preferably nonstick), heat oil over medium-high heat.
  • Add onion; cook and stir until tender, about 5 minutes.
  • Stir in mushrooms and ham.
  • Cook and stir until mushrooms are tender, about 8 minutes.
  • Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
  • Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
  • Just before serving, add grated cheese.

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