Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
- 400 g penne or fusilli pasta
- 250 g diced ham
- 200 g mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 250 ml heavy cream
- 150 ml milk
- 150 g shredded mozzarella
- 40 g grated Parmesan cheese
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta: Boil the pasta in salted water until al dente. Drain and reserve a little pasta water.
- Sauté the mushrooms: Heat the olive oil and butter in a large skillet. Add the sliced mushrooms and cook for 5–7 minutes until browned and their moisture has evaporated.
- Add the garlic and ham: Stir in the garlic and cook for 30 seconds. Add the diced ham and sauté for another 2 minutes.
- Prepare the creamy base: Pour in the heavy cream and milk. Add the thyme, salt, and black pepper. Simmer gently for 3–4 minutes.
- Add the cheese: Stir in the mozzarella and Parmesan until melted and creamy.
- Combine with pasta: Add the cooked pasta and toss until coated. Add a splash of pasta water if necessary.
- Finish cooking: Let everything simmer gently for 1–2 minutes so the flavors combine.
- Serve: Sprinkle with chopped parsley and additional Parmesan.
5. Creamy Ham and Cheese Gnocchi 🥔🧀
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
- 500 g potato gnocchi
- 200 g diced ham
- 1 tablespoon butter
- 2 garlic cloves, minced
- 250 ml heavy cream
- 100 ml milk
- 150 g shredded mozzarella
- 50 g grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. If using fresh gnocchi, they are often ready when they float to the surface. Drain carefully.
- Sauté the ham: Melt the butter in a large skillet over medium heat. Add the diced ham and cook for 2–3 minutes.
- Add the garlic: Stir in the minced garlic and cook for about 30 seconds.
- Make the sauce: Pour in the heavy cream and milk. Add the Italian seasoning and black pepper. Simmer for 3 minutes.
- Add the cheese: Stir in the mozzarella and Parmesan until melted.
- Combine with gnocchi: Gently fold the cooked gnocchi into the sauce, taking care not to break them.
- Thicken the sauce: Simmer for another 2–3 minutes until the gnocchi are coated in the creamy cheese sauce.
- Garnish and serve: Add fresh basil or parsley and serve while hot.
6. Creamy Tomato Ham and Cheese Pasta 🍅🍝
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
- 400 g penne pasta
- 250 g diced ham
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 250 g tomato passata or crushed tomatoes
- 200 ml heavy cream
- 150 g shredded mozzarella
- 40 g grated Parmesan cheese
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cook the pasta: Boil the penne in salted water until al dente. Drain and reserve ½ cup of pasta water.
- Sauté the garlic: Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds.
- Cook the ham: Add the diced ham and sauté for 2–3 minutes until lightly browned.
- Add the tomatoes: Stir in the tomato passata, paprika, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
- Make it creamy: Lower the heat and stir in the heavy cream until the sauce turns a rich orange-pink color.
- Add the cheese: Mix in the mozzarella and Parmesan until melted and smooth.
- Combine with pasta: Add the cooked penne and toss thoroughly. If needed, add a little pasta water to loosen the sauce.
- Finish and serve: Simmer gently for 1–2 minutes, then garnish with fresh basil or parsley. Serve immediately with extra Parmesan.
Tips for Perfect Creamy Ham and Cheese Pasta
- Choose the right cheese: Mozzarella gives you a stretchy texture, cheddar adds a stronger flavor, and Parmesan provides a delicious savory finish.
- Keep the heat low: Once you add the cheese, avoid boiling the sauce vigorously to help keep it smooth.
- Save pasta water: A little starchy water helps the sauce cling to the pasta.
- Customize the recipes: Add spinach, peas, broccoli, or mushrooms for extra flavor and texture.
- Make it ahead: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream.
Which one would you try first: the golden baked macaroni, the creamy fettuccine, or the tomato cheese pasta?😍
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