Shelly's Recipe

LAYERED PENNE WITH HAM, MUSHROOMS AND PEAS

Category: Pasta - Baked

1 cup sliced fresh mushrooms
3 tbsp chopped red bell pepper
3 tbsp chopped green onions
1/4 cup butter
2 tbsp flour
1/4 tsp pepper
1 tsp Dijon mustard
1 cup milk
1 cup reduced-sodium chicken broth
2 cups diced smoked ham
1 cup frozen small peas, thawed
6 oz penne pasta, cooked and drained
1 cup whole milk ricotta cheese
1 cup shredded Swiss cheese, divided
1/4 cup shredded parmesan cheese, divided

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.

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. 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.