Jefferson County Recipe of the Day: Baked Penne with Ham & Broccoli

Make this delicious meal with your left-over ham!

Baked Penne with Ham and Broccoli


8 oz. penne
2 cups chopped broccoli
5 tbsp. unsalted butter
1/2 cup coarse bread crumbs
1/4 cup all-purpose flour
3 cups low-fat milk (room temperature)
1/2 tsp. paprika
1/8 tsp. nutmeg
2 cups shredded sharp cheddar
1 cup shredded Gruyère
1/4 cup grated Parmesan
4 oz. ham, cut into strips
salt and pepper (to taste)


~Preheat oven to 375º.

~Grease a 9×13″ casserole dish.

~Bring a pot of salted water to a boil. Add pasta; cook for 7 minutes. Add broccoli. Cook until broccoli is tender, 3 to 4 minutes longer. Drain, rinse with cold water, and drain again. Pour into casserole.

~In a saucepan over medium heat, melt butter. Remove 1 tbsp. from pan and drizzle over bread crumbs in a small bowl. Add flour to pan. Whisk until smooth and bubbling for about 1 minute. Slowly whisk in milk. Add paprika and nutmeg-season with salt and pepper. Stir until sauce begins to boil, about 8 minutes. Remove from heat.

~Stir 1 1/2 cups Cheddar and all of Gruyère and Parmesan into sauce until smooth. Stir in ham.

~Stir sauce into pasta mixture. Sprinkle with remaining Cheddar and reserved bread crumbs. Bake until top browns and sauce bubbles, about 30 minutes.

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