Mostaccioli with Ham and Three Cheeses


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Like penne, mostaccioli are tube-like in shape but have a smoother texture which is delightful in this dish.

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  • 3 C. mostaccioli, uncooked
  • 1/2 C. ricotta cheese
  • 1/4 C. heavy cream
  • 1/2 C. mozzarella cheese, grated
  • Dash pepper
  • Dash nutmeg
  • 2 C. fully cooked ham, cut into julienne strips
  • 1 1/2 C. broccoli flowerets
  • 1/2 C. onion, chopped
  • 2 Tbs. butter
  • 8 cherry tomatoes, quartered
  • Parmesan cheese, grated
  • 3 C. fresh mushrooms, sliced

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Cook mostaccioli according to package directions, cover to keep warm. Combine ricotta cheese, cream, mozzarella cheese, and seasonings, set aside. Stir-fry ham, mushrooms, broccoli flowerets and onion in large skillet in butter until tender. Stir in tomatoes, heat only until hot. Toss pasta with cheese mixture, arrange on serving platter. Spoon ham mixture into center. Serve at once with Parmesan cheese.

Makes 6 servings.

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