Layered Penne with Ham, Mushrooms and Peas

Summary

• Difficulty:
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Yield: Serves: 6

Ingredients

• 1 cup sliced fresh mushrooms
• 3 Tbsp. chopped red bell pepper
• 3 Tbsp. chopped green onions
• 1/4 cup butter or margarine
• 2 Tbsp. all-purpose flour
• 1/4 tsp. pepper
• 1 tsp. Dijon mustard
• 1 cup milk
• 1 cup reduced-sodium chicken broth
• 2 cups (10 oz.) diced smoked ham
• 1 cup frozen small peas, thawed
• 6 oz. penne pasta, cooked and drained
• 1 cup Sargento® Whole Milk Ricotta Cheese
• 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese, divided
• 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided

Directions

1. Cook mushrooms, red pepper and onions in butter in medium saucepan over medium heat 3 minutes or until tender, stirring occasionally. Remove from heat. Stir in flour and pepper until smooth. Stir in mustard. Gradually stir in milk and broth. Heat to a boil over medium heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in ham and peas.
2. Place 1 cup sauce in bottom of 8x8-inch baking dish. Layer half of penne over sauce. Spread with 1/2 cup Ricotta cheese, half of remaining sauce, 1/2 cup Swiss cheese and 2 tablespoons Parmesan cheese. Repeat with layers of pasta, 1/2 cup Ricotta cheese and sauce.
3. Cover and bake in preheated 375°F oven 30 minutes. Uncover; bake 10 minutes more. Sprinkle with remaining Swiss cheese and Parmesan cheese. Let stand 10 minutes before serving.

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