See my notes at the bottom. I made what is pictured so I had to make some adjustments. Everyone LOVED THIS....
Pepin's Penne, Ham and Vegetable Gratin
- 1 3/4 cups penne (about 5 ounces) **( See my notes below!)
- 1 1/2 cups diced ham (I used a 1/2 ham steak which I broiled & cut up)
- 3/4 cup corn(use any veggies you like)
- 1/2 cup frozen peas
- 1 1/2 cups zucchini, 1/2-inch cubes
- 3/4 cup grated gruyere or Swiss cheese (I used both adn about 2 cups!)
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups fat free milk
- 1/2 cup heavy cream
- 2 tablespoons parmesan cheese
- 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.
The three of us at 3/4 of a cake pan... I know. but it was good!