INGREDIENTS

  • 1 lb penne pasta
  • 3 tablespoons olive oil
  • 1 small onion , finely chopped
  • 1 large ripe tomato , peeled, seeded, and finely chopped
  • 3 tablespoons all-purpose flour
  • 4 cups milk
  • salt
  • black pepper
  • 2 cups shredded monterey jack cheese
  • 1 (10ounce)package frozen peas, thawed
  • 1/2 lb cooked ham , diced

DIRECTIONS

  1. In a big pot of boiling salted water, cook pasta according to package directions until al dente; drain and transfer to a large mixing bowl.
  2. Preheat oven to 350°; grease a 3-quart casserole dish; set aside.
  3. In a large saucepan, heat the oil over medium heat; add in onion and tomato; stir for 2 minutes.
  4. Sprinkle flour over the top and continue to stir for about 1 minute.
  5. Gradually add the milk, whisking rapidly until the sauce is smooth.
  6. Season with salt and pepper; add 1 cup cheese, and stir until it melts and the sauce is smooth.
  7. Add the cheese sauce, peas, and ham to the pasta; toss until well blended.
  8. Transfer mixture to the prepared casserole; sprinkle remaining cheese over the top; bake until bubbly and golden brown, about 30 minutes.