After the holiday, what are your plans to use up your leftover Easter ham? You could have ham and cheese sandwiches for the next month, or you can pick up a box of Ancient Harvest™ Green Lentil & Quinoa Pasta Penne and make this cheesy Ham and Pasta Bake with Pineapple. The pasta noodles alone pack in 14g of plant-forward protein per serving!
Ham Pasta Bake with Pineapple
1 box Ancient Harvest™ Green Lentil & Quinoa Pasta Penne
1 tablespoon olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups ham, cubed
1 cup peas
8-oz can pineapple, drained
3 tablespoons butter
3 tablespoons Ancient Harvest™ Quinoa Flour
2 cups milk
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
Salt and pepper, to taste
- Preheat oven to 350° F.
- Cook the pasta noodles according to package instructions, draining when they are al dente as the noodles will continue to cook in the oven. Set aside.
- Saute the onion in the olive oil for 2-3 minutes. Add the garlic and ham and saute until onion becomes translucent. Remove from heat and stir in peas and pineapple.
- Melt the butter in a saucepan. Add the flour and cook for 2 minutes, stirring constantly. Slowly stir in the milk. Cook and stir for a few more minutes, until the mixture thickens slightly. Stir in parmesan cheese and half of mozzarella. Stir until melted and creamy. Add the ham mixture and pasta. Season to taste with salt and pepper.
- Spoon the mixture into a lightly oiled casserole dish, sprinkle with remaining mozzarella and bake for 20-25 minutes.