CREAMY HAM & MUSHROOM PASTA BAKE
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
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
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
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
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
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
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
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
"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
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
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
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
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
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
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
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
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
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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