Leftover Ham and Cheese Penne
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
761 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Leftover Ham and Cheese Penne
Description
This dish uses freshly cooked penne pasta mixed with sautéed onions and browned ham pieces. A creamy sauce is made by combining butter, olive oil, chicken broth, and heavy cream, then melting shredded mozzarella and cheddar cheeses into the sauce. Frozen peas add bursts of color and sweetness. The final mixture cooks briefly to blend flavors while keeping the pasta firm.
The mild and savory flavors from the ham and cheeses are balanced by the light sweetness of onions and peas. The creamy texture coats the pasta, making this a meal suitable for using leftover ham or any small pasta shapes. It serves well as a comfort food or easy weeknight dinner.
Different pasta shapes like farfalle, shells, or rotini function well. Dairy can be adjusted by substituting milk or lighter cream to reduce calories. Leftovers store up to 3-4 days refrigerated and freeze well if cooled thoroughly prior to freezing.
Ingredients
- 1 pound penne pasta uncooked
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cups ham cooked, chopped
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- ¾ cup peas frozen
- 1 tablespoon parsley chopped, fresh
- ½ cup Parmesan Cheese grated (optional)
Instructions
- Cook the penne al-dente according to package instructions.
- In a large pot, melt the butter with the olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until the onion softens. Add the ham to the pot and cook for about 8 minutes until the ham starts to brown slightly.
- Stir in the chicken broth and heavy cream, then season with salt and pepper. Add the cheeses and cook for about 3 minutes, stirring, until the cheese melts.
- Finally, add the pasta, peas, stir and cook for a couple more minutes.
- Garnish with parsley, Parmesan cheese and serve.
Notes
- Use any small pasta shapes you have, such as farfalle, shells, or rotini, in place of penne.
- Substitute milk or 10% cream for heavy cream to reduce richness if desired.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Cool the dish completely before freezing in shallow containers to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 761kcal | 38% |
| Carbohydrates | 64g | 21% |
| Protein | 34g | 68% |
| Fat | 41g | 63% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 118mg | 39% |
| Sodium | 1207mg | 50% |
| Potassium | 465mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1552IU | 31% |
| Vitamin C | 4mg | 4% |
| Calcium | 384mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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