Alfredo Penne with Ham

This versatile dish of Alfredo Penne with Ham asparagus and sweet corn is as flavorful as the colors are vibrant. It’s a one dish meal the family will love.

Easy Alfredo Penne with Ham Recipe

This penne casserole is a tasty way to combine ingredients to use leftover holiday ham. How to make Alfredo Penne with Ham Asparagus and Corn. (Scroll down for full printable recipe.)

• Prepare Dish – Preheat the oven to 350°F. Spray a 13×9 baking dish with cooking spray and set aside.
• Vegetables – Saute the sliced green onions and garlic with butter for 2-3 minutes until they soften. Season with salt and black pepper to your taste. Remove from the stove. Slice the asparagus into 1 inch pieces.
• Pasta – Cook the penne pasta in salted water per the package directions until al dente. Drain well.
• Combine – Add to a large mixing bowl with the remaining ingredients reserving 1/2 cup of shredded provolone for the top. Stir well, then pour into the prepared baking dish.
• Topping – To make the topping pulse two slices of bread in a food processor. Add the parsley, Parmesan cheese and garlic salt. Toss the crumbs with the melted butter. Sprinkle on top of the filling.
• Bake for 35 minutes until bubbly and the topping is golden. Serve immediately.

How to Make the BEST Alfredo Penne with Ham Recipe

I love a dish that’s versatile, and combined with a few pantry items this colorful one dish meal can be tailored to your family’s taste and the ingredients that you have handy.

• Ingredients you’ll need to make Alfredo Penne with Ham: Penne pasta, cubed ham, steamed asparagus, corn, green onions, garlic, garlic salt and black pepper, butter, prepared Alfredo sauce [I used Classico Light Asiago-Romano], shredded provolone cheese, sundried, milk, shredded Parmesan cheese, prepared basil pesto.
• Crumb Topping: Two slices white bread, flat leaf parsley, shredded Parmesan cheese, butter and garlic salt.
• I used a small bundle of steamed asparagus, diced smoked ham and for a twist, crisp corn with peppers.
• You can use steamed broccoli in place of asparagus.
• If you’d like you can also mix it up by using a pound of browned ground beef, Italian sausage or 2 cups of chopped roasted chicken in place of the diced ham, all are quite tasty in this dish.
• I’ve also made this dish using steamed broccoli florets in place of the asparagus.
• As a special bonus, for my vegetarian friends, this dish is also delicious without the meat.
• Other casserole you may enjoy: Italian seasoned Saucy Baked Penne Pasta, Barbecue Beef Tater Tot Casserole and Chicken and Broccoli Noodle Casserole.
• You may also enjoy this recipe for Baked Penne from Life in the Lofthouse.

More Casserole Recipes to Make

• Easy Chicken and Rice Casserole uses uncooked chicken to make prep a cinch.
• Six ingredient Easy Cornbread Casserole. 
• This Pineapple Casserole is delicious alongside holiday ham.
• You can never go wrong turning inexpensive green cabbage into this Cheesy Cabbage Casserole.
• An all time family favorite Easy Broccoli Casserole recipe.
• The family will flip for these Loaded Potato Cakes.
• Homemade Green Bean Casserole.
• Slow Cooker Sweet Potato Casserole for those busy oven days.

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Helpful Kitchen Items:

• 13 x 9 inch Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives

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Alfredo Penne with Ham

Prep Time25 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Keyword: alfredo-penne-with-ham, penne-pasta-casserole

Servings: 8 servings

Calories: 481kcal

Author: Melissa Sperka

Ingredients

• 4 medium green onions thinly sliced
• 3 medium cloves garlic minced
• 1 tsp each garlic salt and black pepper
• 2 Tbsp unsalted butter
• 2 cup dry penne pasta
• 2 15 oz jars prepared Alfredo sauce [I used Classico Light Asiago-Romano]
• 2 cups diced cooked ham
• 2 cups shredded provolone cheese
• 1 cup Mexican corn
• 1/2 lb steamed asparagus or 1 1/2 cups steamed broccoli florets
• 1/4 cup sun-dried tomatoes rinsed
• 1/2 cup milk
• 1/4 cup shredded Parmesan cheese
• 4 Tbsp prepared basil pesto
• Crumb topping:
• 2 slices white bread
• 1 Tbsp flat leaf parsley
• 2 Tbsp shredded Parmesan cheese
• 1 Tbsp butter melted
• 1/2 tsp garlic salt

Instructions

• Preheat the oven to 350°F. Spray a 13 x 9 baking dish with cooking spray and set aside.
• On the stove top saute the sliced green onions and garlic with 2 Tbsp of butter for 2-3 minutes until they soften. Season with salt and black pepper to your taste. Remove from the stove. Slice the asparagus into 1 inch pieces.
• Cook the penne pasta in salted water per the package directions until al dente. Drain well. Add to a large mixing bowl with the remaining ingredients reserving 1/2 cup of shredded provolone for the top.
• Stir well, then pour into the prepared baking dish.
• To make the breadcrumbs, pulse two slices of bread in a food processor. Add the parsley, Parmesan cheese and garlic salt. [Alternative crumb topping, 1 cup Italian flavored crackers crushed and tossed with 1 Tbsp of melted butter.]
• Toss the crumbs with the melted butter. Sprinkle on top of the filling.
• Bake for 35 minutes until bubbly and the topping is golden.
• Serve immediately.

Notes

Shortcut Crumb Topping:

1/2 cup crushed Italian seasoned crackers tossed with 1 Tbsp butter

Other Substitution Options:

#1 Substitute 1 pound cooked and crumbled ground beef or Italian sausage

 #2 Substitute 2 cups chopped roasted chicken

#3 Omit meat adding 2 cups cooked zucchini  or squash preparing as directed

Nutrition

Serving: 1serving | Calories: 481kcal | Carbohydrates: 41g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1891mg | Potassium: 330mg | Fiber: 2g | Sugar: 7g | Vitamin A: 833IU | Vitamin C: 5mg | Calcium: 363mg | Iron: 2mg

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