PEPIN'S PENNE, HAM AND VEGETABLE GRATIN
I have fallen in love with Jacques Pepin. His recipes, whether complicated or incredibly simple, like this one, always turn out perfect. I've tweaked it a little (forgive me, Jacques) to satisfy my teenager, who has requested this for her "birthday dinner." It's easy, inexpensive, and very satisfying. A real comfort food for us
Provided by SheCooksToConquer
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
- Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
- Make the White Sauce:.
- Melt butter in saucepan, add the flour, and whisk it together until smooth.
- Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
- Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
- Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
- Sprinkle Parmesan cheese on top.
- Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
- Serve immediately.
- NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
- SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.
Nutrition Facts : Calories 622.4, Fat 31.7, SaturatedFat 18.2, Cholesterol 116.2, Sodium 1142.2, Carbohydrate 59.5, Fiber 7.3, Sugar 2.8, Protein 27.9
PENNE AND VEGETABLE GRATIN
Categories Cheese Pasta Tomato Side Bake Vegetarian Casserole/Gratin Basil Zucchini Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as main course or 6 as a side dish
Number Of Ingredients 18
Steps:
- In a 4-quart kettle bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta in a colander and rinse well under cold water. Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
- Preheat oven to 400°F.
- Make sauce:
- In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes. Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid. Add flour and cook, stirring, 2 minutes. Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking. Simmer sauce, whisking, 30 seconds.
- Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
- Make topping:
- In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
- Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes. Cool gratin 10 minutes before serving.
SAUSAGE AND MUSHROOM PENNE GRATIN
Provided by Lillian Chou
Categories Milk/Cream Cheese Mushroom Pasta Bake Quick & Easy Dinner Mozzarella Meat Sausage Potluck Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
- Preheat broiler.
- Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
- Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
- Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
- Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
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