Penne pasta comes in different varieties than the enriched white flour type. Whole wheat and vegetable varieties are also available. This recipe uses a vegetable variety that contains pureed carrots and tomatoes. Try whatever type you will enjoy most.
The use of add-ins for this recipe adds a little bit of a nutritional kick.
macaroni and cheese made using vegetable penne pasta (pasta should be not quite done)
1-2 cups of cooked, diced ham
1-2 cups of peas
- Option 1: A Baked Concoction
- Grease bottom of a casserole dish with a little coconut oil.
- Spread diced ham in the bottom of the casserole dish. Top with the frozen or fresh peas.
- Spread the mac and cheese evenly over the ham and peas.
- Bake at 350* until warmed through.
- Option 2: Stove Top Cooking
- When the mac and cheese is not quite fully cooked, add the ham and peas.
- Cook on low until warmed through.
Use store brand pasta or coupons to save money on your grocery bill.
Use fresh peas from the garden to save even more money, and for a better taste.
Serve this dish with a side salad of Romaine lettuce, cucumber, and zucchini.
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