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
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