Contributed By: DCC
DCC
This creamy rich pasta dish will melt in your mouth. The entire family will ask for more.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: Italian
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
2 tbsp Unsalted butter
2 tbsp Finely chopped onion
2 tbsp All-purpose flour
2 1/2 cups Milk
1/3 cup Grated Parmigiano-Reggiano
Cheese
8 oz Pasta (penne, penne rigate,
Conchiglie, gemelli)
1/2 cup Thawed frozen green peas
1/2 cup Coarsely chopped peeled
Carrot
1 cup Fully cooked smoked ham,
Pulled into rough pieces
(1/4x1")
2 Hard cooked eggs, peeled and
Coarsely cut up (1/2" pieces)
1 cup Shredded or thin sliced
Italian Fontina cheese
Preparation
Melt the butter in a large saucepan. Add the onion and cook until golden, about 5 minutes. Stir in the flour until smooth. Gradually add the milk, stirring, until mixture boils and thickens, about 10 minutes; stir in the Parmesan-Reggiano cheese. Remove from heat.
Cook the pasta in plenty of boiling salted water 5 minutes; add the peas and carrots and cook until the pasta is firm to the bite, according to package directions. Remove from the heat and add 1 cup cold water to stop the cooking; drain. Add the pasta and ham to the cheese sauce. Transfer to a shallow 2-qt baking dish. Tuck the pieces of egg into the pasta mixture. Sprinkle with the shredded Italian Fontina cheese.
Bake in a preheated 350* F. oven until top is lighly browned, about 25 minutes.
Cook's Notes
Nutrition Information
Calories: 600
;
Total Fat: 22.5 g
;
Saturated Fat: 12 g
;
Polyunsaturated Fat: 1.4 g
;
Carbohydrates: 61 g
;
Protein: 36.5 g
;
Vitamin A: 3932 IU
;
Vitamin C: 5 mg
;
Calcium: 432 mg
;
Sodium: 962 mg
;
Iron: 2.1 mg
;
Fiber: 2.5 g