Creamy Campanelle with Ham and Mushrooms

Published on September 8, 2017

• 1 (16 ounce) box campanelle pasta

• ¼ cup butter

• ½ cup diced onions

• 3 cloves garlic, minced

• 1 pound fresh mushrooms, chopped

• 2 teaspoons dried oregano

• 2 teaspoons dried basil

• 2 teaspoons dried parsley

• 2 ½ cups diced ham

• 1 ½ cups heavy cream

• 1 cup spaghetti sauce

• ¼ teaspoon cayenne pepper, or to taste

1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.

2. Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.

3. Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.

I Made It

Nutrition Facts (per serving)

542Calories31g Fat52g Carbs17g Protein

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Nutrition FactsServings Per Recipe8Calories542% Daily Value *Total Fat31g40%Saturated Fat17g83%Cholesterol97mg32%Sodium645mg28%Total Carbohydrate52g19%Dietary Fiber4g14%Total Sugars4gProtein17gVitamin C16mg80%Calcium59mg5%Iron1mg7%Potassium464mg10%

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