Baked Penne with Mushrooms, Ham, Thyme and French Goat Brie

Yield: 6-8



  • 1lb French goat brie, rind removed and diced
  • 1lb penne pasta
  • 10 tablespoons unsalted butter, plus more for greasing
  • 1 cup breadcrumbs
  • olive oil
  • 8oz white button mushrooms, thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon roughly chopped fresh thyme
  • 1/2 cup flour
  • 4 cups whole milk
  • 8oz ham steak, diced
  • coarse salt and freshly ground black pepper, to taste



  1. Heat oven to 375 F, grease 9×13 casserole dish.
  2. Cook pasta 2 minutes less than directed on the box, drain.
  3. Melt 2 tbsp butter in saucepan. Add breadcrumbs, stir until the butter is fully absorbed. Set aside.
  4. Heat olive oil in a sauté pan, add mushrooms and cook until slightly softened, about 3-4 minutes. Drain liquid, set aside.
  5. In a large saucepan on medium heat, melt 8 tbsp butter, add garlic and thyme. Slowly whisk in flour, cook for 1-2 minutes. Turn off heat and slowly add milk, whisking constantly. Return pan to medium heat and cook for an additional 3-4 minutes, whisk until sauce thickens.
  6. Season with salt and pepper.
  7. Remove from heat, add the goat-Brie, stir until melted. Add pasta, ham and mushrooms, stir to coat. Pour into casserole dish and top with breadcrumbs. Bake for 30 minutes.