Best 3 Ham Sun Dried Tomato Alfredo Recipes

Indulge in a symphony of flavors with our tantalizing Ham Sun-Dried Tomato Alfredo. This delectable dish features tender ham, succulent sun-dried tomatoes, and a creamy Alfredo sauce that will transport your taste buds to culinary heaven. Elevate your pasta game with this easy-to-follow recipe, perfect for a quick weeknight meal or a special occasion.

For those with dietary restrictions, we also offer a gluten-free and vegetarian version of this dish, ensuring that everyone can savor the incredible flavors of Ham Sun-Dried Tomato Alfredo. Additionally, explore our collection of other mouthwatering pasta recipes, including creamy pesto pasta, hearty Bolognese, and flavorful shrimp scampi. Embark on a culinary journey and discover your new favorite pasta dish today!

Let's cook with our recipes!

BOW-TIES WITH HAM

Bow-Ties with Ham image

Turn leftover ham into something special with tender pasta, rich Alfredo sauce, fresh asparagus, colorful sun-dried tomatoes and creamy cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

3 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 jar (16 oz) Alfredo pasta sauce
10 medium asparagus spears, cut into 1-inch pieces (about 1 cup)
1/2 cup sun-dried tomatoes in oil and herbs, drained, chopped
1 cup diced (1/4 to 1/2 inch) cooked ham
1 cup shredded Havarti cheese (4 oz)

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.
Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.

Nutrition Facts : Calories 560, Carbohydrate 41 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 20 g, ServingSize 1 Serving (1 1/3 Cup), Sodium 930 mg, Sugar 3 g, TransFat 1 g

PENNE WITH GARROTXA, SERRANO HAM, AND SUN-DRIED TOMATOES

Penne with Garrotxa, Serrano Ham, and Sun-Dried Tomatoes image

Provided by Stephanie Stiavetti

Categories Cheese Pasta Tomato Bake Dinner Ham Boil Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2 to 4

Number Of Ingredients 8

Ingredients

8 ounces penne
1 pound Garrotxa, shredded
1/4 cup milk
1/2 cup crème fraîche
1 tablespoon butter
1/2 teaspoon freshly ground white pepper
1/3 cup chopped sun-dried tomatoes
6 ounces serrano ham slices, torn coarsely by hand into chunks

Steps:

1. Preheat oven to 375°F.
2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.

SUN-DRIED TOMATO ALFREDO

Sun-Dried Tomato Alfredo image

A luscious sauce with a Mediterranean flair. When creating this, I used Smart Balance (for butter), whole milk, and served it with Trader Joe's alphabet pasta.

Provided by Marla Swoffer

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk
1/4 cup cream cheese
1/4 cup sun-dried tomato packed in oil, chopped
10 ounces frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
salt, to taste
pasta, cooked (shells or penne)

Steps:

Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
Gradually stir in milk until well combined and somewhat thickened.
Add cream cheese and stir until melted.
Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
Salt to taste and stir into individual bowls of pasta.

Tips:

Use high-quality ingredients for the best flavor. Look for sun-dried tomatoes that are packed in olive oil and herbs, and choose a good quality Alfredo sauce.
If you don't have sun-dried tomatoes on hand, you can substitute chopped fresh tomatoes. Just be sure to cook them down until they are soft and flavorful.
To make the dish even more flavorful, add a pinch of red pepper flakes or a drizzle of balsamic vinegar.
Serve the pasta immediately, while it is still hot and creamy.

Conclusion:

This ham and sun-dried tomato Alfredo is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover ham. The combination of ham, sun-dried tomatoes, and Alfredo sauce is delicious and satisfying. This dish is sure to be a hit with your family and friends.