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.

Alfredo Penne with Ham Asparagus and Corn

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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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 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

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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 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.

Notes

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

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

Tried this recipe?Mention @melissassk or tag #melissassk!