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February 1999 Issue
How to Split a Ham
by Ronda L. Halpin
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Tortellini with Ham and Peas

There's something magical about the combination of ham, peas, and tortellini in a creamy sauce. This rendition calls for an extra baking to seal in the flavors and melt the shredded cheese. Add bread and a green salad and you've got dinner!
  • 1 T. olive oil
  • 1/2 c. ham, diced
  • 1/4 c. onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp. basil, crushed
  • 1 can cream of mushroom soup
  • 1 c. frozen peas
  • 2/3 c. milk
  • 1/8 tsp. pepper
  • 3 c. cheese-filled tortellini, cooked
  • 1 c. Swiss cheese, shredded
Preheat oven to 350 degrees. Spray a 1 1/2 quart casserole with cooking spray. Set aside.

In a medium saucepan, cook ham, onion, garlic and basil in olive oil over medium heat until onion is tender, but not browned. Stir in soup and peas; heat to boiling. Remove from heat. Stir in milk and pepper.

Place hot tortellini in prepared casserole. Pour sauce over tortellini and toss lightly to coat. Sprinkle with cheese and bake for 15 minutes or until cheese is melted and mixture is bubbling. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 

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