This Ham and Cheese Pasta Bake reheats beautifully, and lasts at least 5 days (covered) in the fridge. When reheating a large batch on the stovetop you may need to add some more milk or water to it to loosen up the sauce.
Ham and Cheese Pasta Bake Recipe
Nutmeg is an essential spice for the white sauce. That said, it is easy to overdo it. Start with a small amount, ¼ teaspoon, and add more if needed.
Ingredients:
- 12 ounces fusilli pasta
- Salt for pasta water
- 4 Tbsp butter
- 2 cloves garlic, minced,
- 4 Tbsp flour
- 2 1/2 cups milk
- 1/2 cup heavy whipping cream
- 1 cup water
- 1/4 teaspoon ground nutmeg (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 1 teaspoon Italian seasoning (or a mix of dried oregano, thyme, and basil)
- 3/4 teaspoons salt (more to taste)
- 3 ounces (about 1 cup, packed) shredded or grated Parmesan cheese
- 4 ounces (about 1 cup, packed) shredded Mozzarella cheese
- 10 ounces diced ham (about 2 cups)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh green onion greens or chives
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