Stovetop Ham and Penne Recipe

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Stovetop Ham and Penne Recipe
Stovetop Ham and Penne Recipe photo by Taste of Home
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Stovetop Ham and Penne Recipe

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A tangy garlic sauce pleasantly coats tender pasta and flavorful ham in this stovetop classic.—Mary Bryant, Stanwood, Washington
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 ounces uncooked penne pasta
  • 1/2 cup chopped green onions
  • 5 to 7 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes, drained
  • 1-1/2 cups cubed fully cooked ham
  • 1 cup (8 ounces) sour cream
  • 1/2 cup cubed cheddar cheese
  • 1/2 cup cubed Monterey Jack cheese
  • 1/2 cup white wine or tomato juice
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • Salt and pepper to taste

Directions

Cook pasta according to package directions. Meanwhile, in a saucepan, saute onions and garlic in butter and oil until tender. Stir in the remaining ingredients; heat through. Drain pasta and place in a bowl; add ham mixture and gently toss to coat. Yield: 4-6 servings.
Originally published as Stovetop Ham and Penne in Casserole Cookbook 2001, p81

  • 12 ounces uncooked penne pasta
  • 1/2 cup chopped green onions
  • 5 to 7 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes, drained
  • 1-1/2 cups cubed fully cooked ham
  • 1 cup (8 ounces) sour cream
  • 1/2 cup cubed cheddar cheese
  • 1/2 cup cubed Monterey Jack cheese
  • 1/2 cup white wine or tomato juice
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • Salt and pepper to taste
  1. Cook pasta according to package directions. Meanwhile, in a saucepan, saute onions and garlic in butter and oil until tender. Stir in the remaining ingredients; heat through. Drain pasta and place in a bowl; add ham mixture and gently toss to coat. Yield: 4-6 servings.
Originally published as Stovetop Ham and Penne in Casserole Cookbook 2001, p81

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