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Ham and Penne Milano

Total Time

Prep/Total Time: 30 min.


8 servings

I came up with this recipe one night when I had to stretch leftover ham to feed my family of five. I added pasta and just "built" the recipe as I went along. My family loves it! —Kathleen Mancuso, Niskayuna, New York
Ham and Penne Milano Recipe photo by Taste of Home


  • 1 package (16 ounces) penne pasta
  • 2-2/3 cups frozen broccoli florets
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/4 cup 2% milk
  • 1-1/2 pounds boneless fully cooked ham, julienned
  • 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and julienned
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup chopped walnuts
  • 1 teaspoon pepper


  1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
  2. Meanwhile, in a large skillet, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the ham, red peppers, cheese, walnuts and pepper.
  3. Drain pasta and broccoli. Add ham mixture; toss to coat.

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