Home » Casserole » Creamy Ham and Mushroom Rotini

Creamy Ham and Mushroom Rotini

Creamy Ham and Mushroom Casserole

Creamy Ham and Mushroom Casserole

I pulled the heel from our last ham out of the freezer the other day.  I cut the ham into pieces, removing the grizzly bits and fat and setting them aside for bone broth.  I ended up with 3 cups of beautifully diced ham to play with.  I’d been in the mood for a creamy pasta dish.  Ham would work well with the baby bella mushrooms I also had on hand.  Add a few vegetables and we’d have dinner.

I started digging through the pasta cupboard.  Shells?  Bowties?  Penne?  Nah.. rotini!  Curly little pieces that would be cute with the diced ham and sliced mushrooms.  Maybe some peas for color!  I brought a pot of water to boil and cooked the rotini until it was al dente.

Sauté mushrooms in 4 tablespoons butter until browned, about 5 minutes.

Sauté mushrooms in 4 tablespoons butter until browned, about 5 minutes.

While the pasta cooked I melted 4 tablespoons of butter in my large nonstick skillet and sautéed the mushrooms until they were turning golden brown.

Add onions and continue to cook until onions are lightly browned

Add onions and continue to cook until onions are lightly browned

I added a small onion I’d diced and continued to cook the mushrooms and onion until the onion was also turning lightly brown. I added a teaspoon of minced garlic and let it cook another minute.

Add ham and peas and cook several minutes until heated through

Add ham and peas and cook several minutes until heated through

I added 2 cups of diced ham and a cup of frozen peas to the skillet and let them cook until they were heated through, 3-4 minutes.

Add 4 more tablespoons of butter and when melted stir in flour. Cook for several minutes until raw flower flavor is cooked away.

Add 4 more tablespoons of butter and when melted stir in flour. Cook for several minutes until raw flower flavor is cooked away.

I added another 4 tablespoons of butter to the skillet and cooked until it was melted.  I added 4 tablespoons of flour and stirred until the vegetables and ham were coated.  I let the contents of the skillet cook, stirring often, until the flour lost its raw flavor, about 5 minutes.

Slowly add milk and cream until sauce is smooth. Continue to cook until sauce thickens. Stir in tomatoes

Slowly add milk and cream until sauce is smooth. Continue to cook until sauce thickens. Stir in tomatoes

I added 2 cups of milk and 1 cup of heavy cream, stirring until the sauce began to thicken.  We use 1% milk and I wanted it a little richer, hence the addition of cream.  If you use whole milk you might want to omit the cream and use 3 cups of milk.

Taste test for seasoning adding salt and pepper as desired

Taste test for seasoning adding salt and pepper as desired

I added 8 ounces of halved grape tomatoes and stirred well.  I taste tested my sauce and added a good amount of salt and pepper to taste.  The sauce was nice and thick and ready for the pasta.

Drain pasta and reserve several cups of pasta water. Stir pasta into skillet along with shredded Parmesan

Drain pasta and reserve several cups of pasta water. Stir pasta into skillet along with shredded Parmesan

My pasta was done and drained, reserving some of the cooking liquid in case I needed more liquid in my pasta.  I stirred the pasta into the skillet, then added 1/2 cup of shredded Parmesan.

Cook for several more minutes until pasta absorbs sauce. Add pasta water a little at a time if dish becomes too dry.

Cook for several more minutes until pasta absorbs sauce. Add pasta water a little at a time if dish becomes too dry.

I let the dish cook several more minutes to absorb the sauce and added about a cup more of the pasta water when it got a little dry.

Creamy Ham and Mushroom Casserole

Creamy Ham and Mushroom Casserole

The ham and mushroom pasta was ready to serve! The mushrooms added an absolutely delicious touch to the creamy ham pasta. The sauce, with all that butter, was a rich slightly cheesy goodness. The sauce tied the rest together in a very satisfying meal. We had the leftovers another night and were equally pleased with the flavors and textures. There’s one more meal worth of pasta hiding in the fridge and I hope to claim it before my P.S.!

Creamy Ham and Mushroom Casserole

Creamy Ham and Mushroom Casserole

Creamy Ham and Mushroom Rotini

  • Servings: 4-6
  • Difficulty: easy
  • Print
  • 1 lb box rotini; prepared according to directions for al dente (save several cups of pasta water)
  • 8 ounces mushrooms; sliced (I used baby bellas)
  • 1 teaspoon salt
  • 8 tablespoons butter; divided
  • 1 small onion; diced
  • 1 teaspoon garlic; minced
  • 1 cup frozen peas
  • 1 1/2 cups ham; diced
  • 4 tablespoons flour
  • 2 cups milk
  • 1 cup heavy cream
  • salt and pepper to taste
  • 8 ounces grape tomatoes; halved
  • 1/2 cup Parmesan; shredded
In a large nonstick skillet heat 4 tablespoons of butter over medium high heat and sauté the mushrooms until they are lightly browned, about 10 minutes.

Add the diced onion and continue to fry until the onions are also lightly browned around the edges. Stir in the garlic and cook for another minute.

Add the ham and peas to the skillet and heat through, 2-3 minutes.

Place the other 4 tablespoons of butter into the skillet and when melted, stir in the 4 tablespoons of flour to coat. Cook and stir for 5 minutes to remove the raw flour flavor.

Slowly stir in the milk and cream until the sauce is smooth and beginning to thicken. Stir in the tomatoes and heat for several minutes. Taste test for seasoning, adding salt and water as necessary.

Add the drained pasta and stir well. Add shredded Parmesan and continue to stir. If pasta ends up dry, add pasta water, a little at a time.

Taste test for seasoning, adding salt and pepper as needed.

Serve hot.

Tiara Logo

Advertisements

One thought on “Creamy Ham and Mushroom Rotini

Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s