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.
Alfredo Penne with Ham Asparagus and Corn
I really think I come up with some of our favorite meals when I'm forced to become creative and think outside of the box. You know what I mean, using up those bits and pieces of ingredients that aren't that spectacular on their own, but they have hidden potential. My goal is always to prepare a dish that appeals to my family and keeps my budget on target. Looking around in my fridge recently, I noted several ingredients that needed to be used. I remembered a pasta salad I'd had not too long ago, that featured penne pasta, asparagus and sweet corn. At the time, it seemed like an unlikely pairing of ingredients, but the sweet corn provided a perfect balance to the robust flavor of the asparagus. That salad inspired this casserole.
Helpful Tips for Making Alfredo Penne Casserole
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.
- I used a small bundle of steamed asparagus, diced smoked ham and for a twist, crisp corn with peppers.
- 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.
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Helpful Kitchen Items:
Alfredo Penne with Ham
Servings: 8 servings
- 4 medium green onions thinly sliced
- 3 medium cloves garlic minced
- 1 teaspoon each garlic salt and black pepper
- 2 tablespoon 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
- ½ lb steamed asparagus or 1 ½ cups steamed broccoli florets
- ¼ cup sun-dried tomatoes rinsed
- ½ cup milk
- ¼ cup shredded Parmesan cheese
- 4 tablespoon prepared basil pesto
- Crumb topping:
- 2 slices white bread
- 1 tablespoon flat leaf parsley
- 2 tablespoon shredded Parmesan cheese
- 1 tablespoon butter melted
- ½ teaspoon garlic salt
- 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 tablespoon 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 ½ 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 tablespoon 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.
Shortcut Crumb Topping: ½ cup crushed Italian seasoned crackers tossed with 1 tablespoon 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
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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Hi Linda! Me too, they make weeknight meals so easy. Enjoy your vacay, talk soon!
Melissa- I love casseroles, they're perfect for a one person household, and I especially love all of yours. I'm heading out for a mini vacation, house sitter is on her way so I'll check back in next week. Thanks for another great recipe!