Creamy Ham and Pasta Bake
Creamy leftover ham mixed with pasta, peas and corn is easy, cheesy and a delicious way to use up holiday ham!
- 1 pound cooked penne pasta
- 1 tablespoon olive oil or butter
- 2 cups cooked ham, cubed
- 1 cup chopped yellow onion
- 1 cup sour cream
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 ½ cups shredded mozzarella cheese (divided)
- 1 tablespoon Italian seasoning
- ½ teaspoon ground pepper
- ½ cup frozen peas
- ½ cup frozen corn
Preheat oven to 400 degrees
Cook pasta according to package directions, until just slightly soft, and drain and set aside
In a large non-stick pan, heat the onion in olive oil or butter on medium heat until onion is soft.
Add the ham, peas and corn, and heat until warm.
Stir in the heavy cream, sour cream and mustard, and when warm, stir in 1 cup of the cheese.
When sauce is hot and cheese is melted, but not bubbling, add the pasta, pepper and Italian seasoning, and mix well.
Transfer pasta mixture into a large baking dish, add the remaining cheese, and bake for about 15 to 20 minutes or until bubbly and top is slightly golden.
Calories: 360kcal | Carbohydrates: 25g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 260mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 6.3mg | Calcium: 178mg | Iron: 1.4mg