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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Serving Size: 4
  • 12 oz Hatfield® Uncured Ham, diced
  • 8 oz penne pasta
  • 2 Tbsp butter
  • 1½ cups sliced mushrooms
  • 1 small onion, finely chopped
  • 2 Tbsp flour
  • 2 cups milk
  • ½ tsp Worcestershire sauce
  • ½ cup chicken stock (or marsala wine)
  • 5 oz fresh baby spinach
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Preheat oven to 350ºF.
  • Bring a large pot of water to a boil. Add pasta and cook until tender. Drain and set aside.
  • In a medium pot over medium heat, melt butter. Add mushrooms and onions and sauté until mushrooms are soft and onions are translucent, about 5 minutes.
  • Add flour, milk, Worcestershire sauce, and chicken stock. Cook for 5-8 minutes, or until sauce is smooth.
  • Add spinach and cook until it wilts.
  • Toss in pasta, diced ham, and salt and pepper to taste.
  • Transfer everything to a baking dish, top with cheddar cheese, and bake until cheese is melted and bubbling, about 5 minutes.