Pasta, Ham and Cheddar Au Gratin With Rosemary
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 16 ounces medium pasta shells
- 1 (10 ounce) package frozen green peas
- 1 1⁄2 cups heavy whipping cream
- 2 cups cooked smoked ham, cubed
- 2 cups shredded sharp cheddar cheese
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄2 teaspoon dried rosemary
- fresh ground black pepper, to taste
- 2 tablespoons dried breadcrumbs
- 2 tablespoons freshly grated parmesan cheese
- fresh rosemary (optional)
directions
- Preheat the oven to 350°F.
- Lightly grease a shallow 3 quart baking dish.
- Begin cooking pasta according to package directions.
- During the last few minutes of cooking the pasta - stir in the frozen peas and cook 1 minute or until the pasta is slightly under done and the peas have thawed.
- Drain and return to the pot.
- Add cream, ham, Cheddar cheese, Parmesan cheese, rosemary and freshly ground black pepper and toss until well blended.
- Spoon into prepared baking dish.
- Combine the bread crumbs and Parmesan cheese in a small bowl; sprinkle evenly over the pasta.
- Bake 30 to 35 minutes or until heated through and golden brown on top.
- Garnish with fresh rosemary sprigs if desired.
- Serve and enjoy!
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Reviews
-
Excellent dish! My boyfriend made this for us last nite and he thought it was really easy to do. I liked the crunchy topping especially. There were a ton of leftovers, so we both have lunch today. We used the fat free 1/2 & 1/2, still turned out nice and creamy. Tuna could also be substituted for the ham next time.
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Yum! I received some ham steaks during the holidays and was looking for a recipe to use them as well as some leftover whipping cream. This recipe is definately a find. Everything tasted very good together and the pepper and rosemary were very light undernotes to the pasta and ham. Very decadent comfort food. I am looking forward to many days of delicious leftovers. Thanks so much for posting.
Tweaks
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>