Cheesy Ham and Penne Pasta Bake
Serving Size / Yield
- 1 lb. penne, cooked
- 2 Tbs. oil
- 3 shallots, thinly sliced
- 1 small onion, chopped
- 2 1/2 C. broccoli florets
- 2 C. ham
- 1 (8 oz.) pkg. provolone cheese, sliced
- 1/4 C. freshly grated Parmesan cheese
- 1 C. shredded cheddar cheese
- 6 Tbs. butter
- 5 Tbs. flour
- 3 C. milk
- 4 oz. shredded Cheddar cheese
- 2 tsp. Dijon mustard
- 1 tsp. salt
- Cayenne pepper
Preheat the oven to 350 degrees and grease a shallow baking dish. Boil a pot of salted water and cook the pasta according to package directions for al dente. In a skillet, heat 2 Tbs. oil and cook the shallots and onion until they are tender. Add in the broccoli. Cover and steam until slightly tender and still crunchy.
In a saucepan melt the butter and add the flour. Cook for 1 minute and pour in 2 C. milk. Whisk out any lumps and bring it to a boil. Add the remaining milk. Whisk in the mustard and salt. Simmer for several more minutes. Add cayenne pepper and grated cheese. Stir to combine.
Toss the pasta in the sauce, stir in the shallot mixture. Add the ham and cheeses. Pour into a baking dish and sprinkle with more cheese. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes and the sauce is bubbling. Remove from the oven and cool before serving.