Rotini Pasta With Smoked Ham Vegetables And 3 Cheeses Recipes

ROTINI PASTA WITH SMOKED HAM, VEGETABLES AND 3 CHEESES

Steps:

• Cook pasta in large pot of boiling water until tender but still firm to bite.
• Meanwhile, melt butter in heavy large skillet over medium heat.
• Add ham, carrot zucchini, and mushrooms; saute until vegetables are crisp-tender, about 3 minutes.
• Add cream and simmer until slightly thickened, about 3 minutes.
• Combine cheeses in small bowl.
• Add to sauce by handfuls, stirring until melted after each addition.
• Stir in nutmeg.
• Drain pasta.
• Add to sauce and toss to coat.
• Transfer pasta and sauce to large bowl.
• Sprinkle with additional parmesan cheese and parsley and serve.

ROTINI AND CHEESE

Steps:

• Cook Rotini according to package directions.
• In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
• Slowly stir in milk; bring to a boil and stir till thickened.
• Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
• Combine cheese sauce with the Rotini.
• Sprinkle with Parsley or Paprika to garnish.

BROCCOLI AND HAM CHEESY ROTINI PASTA

Steps:

• Cook your pasta slightly less than al dente, drain and rinse with cold water.
• Melt butter in a pan and sprinkle in flour. Cook for about two minutes then add milk and whisk to combine.
• Cook milk mixture (bechamel) on medium low for about 5 minutes until the sauce has thickened and is bubbly. The sauce should have reduced slightly as well. If the sauce is too thick add more milk.
• Add Monterey jack, Parmesan, mustard, salt and pepper to bechamel. Combine while cheese melts and taste and reseason if necessary (remember it's less salty after combining with the pasta and veggies).
• Mix pasta, veggies and meat (if using) into the cheese sauce. Pour half of the mixture into an oven-proof container and sprinkle with 1/4 cup shredded cheddar. Layer the other half of mixture and then sprinkle bread crumbs and then cheese on top.
• Bake at 350 for 30 minutes or until cheese on top is melted and casserole is bubbly.

CHEESY ROTINI PASTA

Steps:

• 1. In a large skillet over medium heat, saute garlic in oil until tender, about 2 minutes.
• 2. Stir in basil, sugar, and crushed tomatoes; season with salt and pepper and cook 15 to 20 minutes, until slightly thickened.
• 3. While sauce is cooking; cook pasta according to the directions on the box.
• 4. Mix pasta and sauce in a bowl, top with cheese. Serve with a salad and carrot sticks.

NO BAKE ROTINI, HAM & CHEESE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, melt 1 tbsp butter. Add bread crumbs; cook until browned. Remove from skillet; reserve. In same skillet over medium heat, melt remaining butter. Stir in flour and cook, stirring, for 1 minute. Add milk all at once. Cook and stir until mixture boils. Cook 2 minutes more. Stir in 1 1/2 cups cheese and ham. Add hot pasta to skillet; toss to coat. Top with remaining cheese and buttered crumbs.

BAKED ROTINI WITH HAM

Steps:

• Cook rotini according to package directions; drain and return to pan. Stir in Alfredo sauce, milk, mozzarella, ham, Italian seasoning, and pepper.
• Transfer rotini mixture to four 7 to 8 ounce au gratin dishes or ramekins or a 1 1/2-quart au gratin dish. Sprinkle with Parmesan cheese. Cover and chill for up to 24 hours.
• To serve, preheat oven to 350°. Cover with foil and bake for 25 to 30 minutes for the individual dishes or about 45 minutes for the casserole dish or until mixture is heated through. Let stand for 10 minutes. Stir before serving.