Ingredients

The following ingredients have 8 Servings
  • 4 medium green onions (thinly sliced)
  • 3 medium cloves garlic (minced)
  • 1 tsp each garlic salt and black pepper
  • 2 Tbsp unsalted butter
  • 2 cup dry penne pasta
  • 2 15 oz jars prepared Alfredo sauce ( [I used Classico Light Asiago-Romano])
  • 2 cups diced cooked ham
  • 2 cups shredded provolone cheese
  • 1 cup Mexican corn
  • 1/2 lb steamed asparagus (or 1 1/2 cups steamed broccoli florets)
  • 1/4 cup sun-dried tomatoes (rinsed)
  • 1/2 cup milk
  • 1/4 cup shredded Parmesan cheese
  • 4 Tbsp prepared basil pesto
  • Crumb topping:
  • 2 slices white bread
  • 1 Tbsp flat leaf parsley
  • 2 Tbsp shredded Parmesan cheese
  • 1 Tbsp butter (melted)
  • 1/2 tsp garlic salt

Instruction

  • Preheat the oven to 350°F. Spray a 13 x 9 baking dish with cooking spray and set aside.
  • On the stove top saute the sliced green onions and garlic with 2 Tbsp of butter for 2-3 minutes until they soften. Season with salt and black pepper to your taste. Remove from the stove. Slice the asparagus into 1 inch pieces.
  • Cook the penne pasta in salted water per the package directions until al dente. Drain well. Add to a large mixing bowl with the remaining ingredients reserving 1/2 cup of shredded provolone for the top.
  • Stir well, then pour into the prepared baking dish.
  • To make the breadcrumbs, pulse two slices of bread in a food processor. Add the parsley, Parmesan cheese and garlic salt. [Alternative crumb topping, 1 cup Italian flavored crackers crushed and tossed with 1 Tbsp of melted butter.]
  • Toss the crumbs with the melted butter. Sprinkle on top of the filling.
  • Bake for 35 minutes until bubbly and the topping is golden.
  • Serve immediately.