Ingredients
- 8 tbsp butter
- 2 tbsp olive oil
- 4 cups cooked ham
- 2 3/4 tsp salt
- 1 1/4 tsp black pepper
- 1 lb white mushrooms
- 1 large yellow onion
- 1 tbsp garlic
- 1 tbsp fresh thyme
- 1/2 cup white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- 1/8 tsp nutmeg
- 12 oz linguine
- 3/4 cup frozen petite peas
- 1/4 cup fresh parsley
- 2 cups mozzarella cheese
- 2 1/2 tbsp parsley
- 2 tbsp toasted panko bread crumbs (optional)
Steps
- Heat the oven to 375 F and grease a 9-by-13-inch baking dish with 1 tablespoon butter.
- Boil the linguine in salted water until barely tender, about 8 minutes, then drain it.
- Melt the remaining butter with the olive oil in a large skillet over medium heat, then cook the mushrooms and onion for 6 minutes.
- Stir in the garlic, thyme, flour, salt, and pepper, then slowly whisk in the wine, milk, cream, broth, and nutmeg for 5 minutes.
- Fold in the ham, linguine, peas, parsley, and 1 cup mozzarella, then spread the mixture in the baking dish.
- Top with the remaining mozzarella and optional panko, then bake for 15 minutes until bubbling and hot.
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