Pasta Ham And Cheddar Au Gratin With Rosemary Recipes

PASTA, HAM AND CHEDDAR AU GRATIN WITH ROSEMARY

Steps:

• Preheat the oven to 350°F.
• Lightly grease a shallow 3 quart baking dish.
• Begin cooking pasta according to package directions.
• During the last few minutes of cooking the pasta - stir in the frozen peas and cook 1 minute or until the pasta is slightly under done and the peas have thawed.
• Drain and return to the pot.
• Add cream, ham, Cheddar cheese, Parmesan cheese, rosemary and freshly ground black pepper and toss until well blended.
• Spoon into prepared baking dish.
• Combine the bread crumbs and Parmesan cheese in a small bowl; sprinkle evenly over the pasta.
• Bake 30 to 35 minutes or until heated through and golden brown on top.
• Garnish with fresh rosemary sprigs if desired.
• Serve and enjoy!

PRETTY PENNE HAM SKILLET

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.

PARMESAN SHRIMP AU GRATIN WITH SHERRY

Steps:

• Heat water & salt to boiling.
• Add shrimp & simmer 1 to 3 minutes or until shrimp turn pink.
• Drain & rinse in cold water to stop cooking process, rinse & drain again.
• Cheese sauce:.
• Melt butter.
• Stir in flour, salt, pepper, parsley, & hot sauce.
• Add milk all at once.
• Cook over medium heat, stirring until thickened & bubbly.
• Add cheese & stir until melted.
• Add lemon juice, Worcestershire sauce, & sherry; cook 1 minute.
• Arange shrimp in 11x7x2-inch baking dish.
• Pour sauce over shrimp.
• Topping:.
• Sprinkle cheddar cheese over sauce in dish & top with Parmesan cheese.
• Broil until cheese melts.
• Goes good with pasta, rice, or baked potato & salad.

PENNE AU GRATIN

Steps:

• Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
• Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.
• When ready to finish the gratin, preheat the oven to 400 degrees.
• Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately.
• Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top.

HAM AND POTATOES AU GRATIN

Steps:

• In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.