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Creamy Baked Pasta With Ham And Vegetables
Author:
Petro Neagu
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Ingredients
10
oz
penne pasta
cooked
3
tbsp
vegetable oil
1
large onion
finely chopped
1
large red long pepper
1
large cousa squash
or zucchini
2
cups
fresh mushrooms
sliced
1
cup
peas and carrots mix
frozen
4
large garlic cloves
smashed
2
cups
tomato sauce
2
tsp
dry basil
2
tsp
dry thyme
1
tsp
salt
1/2
tsp
ground black pepper
1/2
cup
smoked ham
cooked
2/3
cup
sour cream
4
cups
provolone cheese
or mozzarella, grated
You will also need:
large non stick skillet
bamboo spoon
bamboo cutting board
bamboo spatula
kitchen knife
large bowl
large baking dish
Instructions
Pre heat oven to 375 F
Cook pasta as instructed on the package
Meanwhile dice and slice vegetables.
Heat oil in a skillet and saute onions until slightly soft.
Add the rest of the veggie, except for the peas and carrots.
Saute until slightly soft then add carrots and peas and saute for 2 minutes.
Add garlic and cook for 1 minute or until garlic is fragrant.
Add tomato sauce salt, pepper basil, thyme and mix well. Remove skillet from oven.
In a non stick skillet, cook smoked ham until slightly brown.
When pasta is cooked, drain well and place in a large bowl.
Pour the tomato vegetable sauce over then add ham and mix well.
Fold sour cream in using a bamboo spatula.
Add 2 cups cheese and mix well.
Place all in a baking dish and sprinkle the remaining cheese over.
Bake for about 20 minutes or until the cheese is melted.
Serve hot.
Store in an airtight container for up to 3 days.
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