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Alfredo Penne With Ham Asparagus And Corn
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Alfredo Penne with Ham

Course Main Course
Cuisine American
Keyword alfredo-penne-with-ham, penne-pasta-casserole
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
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