Baked Penne with Camembert
16oz. penne pasta
3 tbs. vegetable oil
3 tbs. green onions, chopped into rings
½ cup zucchini, sliced
½ cup red bell peppers, seeds removed and sliced
1 cup cooked ham, cubed
1 tbs. chopped parsley
Pinch of Hungarian sweet paprika
10 oz. Rouge et Noir Camembert
½ cup heavy cream
½ cup milk
Several basil leaves for garnish
Freshly ground pepper
Cook Penne in boiling salted water according to package directions until al dente. Drain.
In a large pan, heat oil and sauté onions, zucchini, and bell peppers for 2-3 minutes. Add ham and sauté briefly. Toss with penne and parsley, and season to taste with paprika, salt, and pepper. Cut Camembert into ¼ inch cubes.
Preheat oven to 375 degrees, Transfer half the pasta to a lightly-oiled casserole dish. Sprinkle half the Camembert over the top. Cover with remaining pasta and a second layer of Camembert.
In a Bowl, whisk together eggs, cream, and milk. Season to taste with salt and pepper and pour over the casserole. Bake for 35-40 minutes. Garnish with basil leaves and serve.