Layered Penne with Ham, Mushrooms and Peas

By á-2813

Ingredients

• 1C sliced fresh mushrooms
• 1Tbs each: chopped red peppers and green onions
• 1/4 C butter
• 2 Tbs flour
• 1/4 tsp pepper
• 1 tsp dijon mustard
• 1 C each: milk and reduced sodium chicken broth
• 2 C diced smoked ham
• 1 C frozen small peas, thawed
• 6 oz. cooked penne
• 1 C ricotta
• 1 C (4 oz) shredded swiss cheese, divided
• 1/4 C shredded parm cheese. divided

Preparation

Step 1

In med. saucepan, cooke mushrooms, red pepper and onion in butter over med heat until tender. About 3 minutes. Stirring occ. Remove from heat. Stir in flour and pepper until smith. Stir in mustard. Gradually stir in milk and broth. Heat to a boil over med heat stirring frequently. Boil and stir 1 minute.
Remove from heat. Stir in ham and peas.
Place 1 C sauce in bottom of a 9 inch baking dish. Layer 1/2 of the penne over sauce. spread with 1/2 C ricotta, 1/2 of remaining sauce, 1/2 C swiss cheese and 2 Tbs parm cheese. Repeat layers of penne, ricotta and sauce. Cover with foil, bake at 375 for 30 min. Uncover, bake 10 more minutes. Sprinkle with remaining 1/2 C swiss cheese and 2 Tbs parm. cheese. Let stand 10 minutes before serving.