A quick ricotta-pesto sauce makes this pasta bake extra creamy.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Grease a 2-quart square baking dish; set aside. In a medium saucepan, cook 1 cup of the peas in enough boiling salted water to cover for 6 minutes or until peas are bright green and tender. Drain and run under cold water to cool. Drain well.

  • Cook pasta according to package directions, adding remaining peas the last 4 minutes; drain, return to pot, and set aside. Meanwhile, in a food processor combine the cooked peas, ricotta, milk, pesto, and lemon zest. Cover and process until smooth.

  • Add ricotta mixture to the cooked pasta mixture along with ham. Transfer to prepared baking dish. Top with cheese. Bake, uncovered, about 20 minutes or until golden brown and bubbly.

Nutrition Facts

388 calories; 15 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 47 mg cholesterol; 514 mg sodium. 373 mg potassium; 41 g carbohydrates; 4 g fiber; 7 g sugar; 22 g protein; 0 g trans fatty acid; 925 IU vitamin a; 22 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 130 mcg folate; 1 mcg vitamin b12; 312 mg calcium; 3 mg iron;

Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
a very good spring time casserole, I used frozen peas and they worked fine, don't skimp on the lemon zest, skip the ham and it becomes a great vegetarian casserole.