When I first saw the title to this recipe I assumed it had Ranch dressing in it and I was unsure how ranch dressing would taste with ham and pasta. But, after looking over the recipe and discovering that there isn't actually any dressing it, I added it to my list of recipes to try.
After buying a huge ham that we had the meat department cut into steaks I went in search of a ham recipe to use some. I saw this and decided to give it a try. I love when recipes have a bunch of ingredients but I have most on hand. Weird yes, but I like it!
Ingredients
- 1 package (16 ounces) penne pasta
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup fat-free milk
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic salt
- 1 teaspoon salt-free lemon-pepper seasoning (omitted)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon dill weed
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 1 cup (8 ounces) reduced-fat sour cream
- 2 cups cubed fully cooked lean ham
- 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
- 1/4 cup shredded Parmesan cheese
- Cook pasta according to package directions; drain.
- In a Dutch oven, melt butter; whisk in flour until smooth.
- Gradually add milk and seasonings.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat; fold in sour cream until blended.
- Add ham and pasta; cook and stir until heated through.
- Remove from the heat; stir in Mexican cheese blend until melted.
- Sprinkle with Parmesan cheese.
Review and Changes- This recipe really surprised me. With all those seasonings it actually had a ranch flavor to it. I was really impressed and H and I both really liked it. I wouldn't change anything and I'd definitely make this again!
No comments:
Post a Comment