Tuesday, May 10, 2016

Creamy Spring Pasta Bake

Recipe and image courtesy of www.MyRecipes.com

  • Ingredients:
  • 1/2 cup (4 oz.) salted butter
  • 1/2 cup (2 oz.) all-purpose flour
  • 2 teaspoons dry mustard
  • 1 teaspoon table salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups half-and-half
  • 2 cups whole milk
  • 1 (16-oz.) block Swiss cheese, shredded
  • 2 ounces Parmesan cheese, shredded (about 2/3 cup)
  • 1 (16-oz.) pkg. farfalle (bow-tie pasta), prepared according to pkg. directions
  • 1 (12-oz.) pkg. cubed boneless ham (about 2 cups)
  • 1 1/2 cups frozen baby sweet peas, thawed
  • 1 cup sea salt-and-pepper croutons
  • 2 ounces Parmesan cheese, shredded (about 2/3 cup)
  • 1 tablespoon butter, melted

  • Directions:
1. Preheat oven to 350°F. Melt butter in a Dutch oven over medium. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Whisk in dry mustard, salt, black pepper, and cayenne pepper. Gradually whisk in half-and-half and milk; cook, whisking constantly, until thickened, 8 to 10 minutes.
2. Whisk in Swiss cheese and 2 oz. Parmesan cheese. Remove from heat. Stir in pasta, ham, and peas. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. Prepare Topping: Process croutons and 2 oz. Parmesan cheese in a food processor until finely ground. Add 1 tablespoon melted butter, and process until combined. Sprinkle over pasta mixture.
4. Bake in preheated oven until golden, about 30 minutes. Let stand 10 minutes.

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