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Ham and Penne Milano

I came up with this recipe one night when I had to stretch leftover ham to feed my family of five. I added pasta and just "built" the recipe as I went along. My family loves it! —Kathleen Mancuso, Niskayuna, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 package (16 ounces) penne pasta
  • 2-2/3 cups frozen broccoli florets
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/4 cup 2% milk
  • 1-1/2 pounds boneless fully cooked ham, julienned
  • 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and julienned
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup chopped walnuts
  • 1 teaspoon pepper


  • In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
  • Meanwhile, in a large skillet, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the ham, red peppers, cheese, walnuts and pepper.
  • Drain pasta and broccoli. Add ham mixture; toss to coat.

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  • jwh8847
    Apr 27, 2011

    Had a bag of fresh broccoli and cauliflower, some left over ham, and was looking for a way to use it up. I steamed the bag of veggies with some red pepper and a carrot, then mixed the ham in with the sauce which I made exactly as the recipe called for. Mixed in the penne, topped with shredded swiss, and baked for 30 min. Excellent flavor. Baking helped thicken the sauce, and the swiss added a nice topping.

  • meduffey
    Mar 2, 2011

    Excellent recipe. Very easy and quick. My whole family loved it.

  • head2toe
    Feb 28, 2011

    reminds us of pasta primavera without all of the extra sauce

  • mbvirgo13
    Feb 26, 2011

    This sounds like a quick, easy and delicious recipe. Definitely will give it a try!