I have to agree with others, it was kind of bland, I added garlic, but will have to add more next time. The cheddar does overpower the other cheeses, will only use cheddar next time, may try pepper jack to add a bit of spice to it. I also doubled the pasta, and used a whole pound of cubed pork, worked out well, plenty of sauce to cover. Until I make changes to it next time (yes will make it again) it is only worthy of "has potential" rating.
Baked Penne with Ham and Broccoli
Photo: Ryan Benyi; Styling: Lynn Miller
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Amount per serving
- Calories: 623
- Fat: 36g
- Saturated fat: 20g
- Protein: 30g
- Carbohydrate: 45g
- Fiber: 3g
- Cholesterol: 107mg
- Sodium: 860mg
- Salt and pepper
- 8 ounces penne
- 2 cups chopped broccoli
- 5 tablespoons unsalted butter
- 1/2 cup panko (or other coarse bread crumbs)
- 1/4 cup all-purpose flour
- 3 cups low-fat milk, at room temperature
- 1/2 teaspoon paprika
- 1/8 teaspoon nutmeg
- 2 cups shredded sharp Cheddar
- 1 cup shredded Gruyère
- 1/4 cup grated Parmesan
- 4 ounces ham, cut into strips
- 1. Preheat oven to 375ºF; grease a 9-by-13-inch 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.
- 2. In a saucepan over medium heat, melt butter. Remove 1 Tbsp. from pan and drizzle over panko in a small bowl. Add flour to pan; whisk until smooth and bubbling, 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.
- 3. Stir 1 1/2 cups Cheddar and all of Gruyère and Parmesan into sauce until smooth. Stir in ham.
- 4. Stir sauce into pasta mixture. Sprinkle with remaining Cheddar and reserved panko. Bake until top browns and sauce bubbles, about 30 minutes.
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