Baked Penne with Camambert

There is suppose to be red bell peppers in the mixture, I cut them up, but I ate it all before I put them in! My excuse? I'm pregnant! I thought this was going to be amazing, but it's just another pasta dish that's pretty good and different.

16 oz pene pasta

3 tbs vegetable oil

3tbs green onions chopped into rings

1/2 cup zucchini, sliced (I put in a lot more, the zucchini turns out really good!)

1/2 cup red bell peppers, seeds removed and sliced

1 cup cooked ham, cubed

1 tbs choppped parsley

Pinch of Hungarian sweet paprika

10 oz Camembert (this is by the fresh cheeses, some are bri, just ask the deli worker!)

3 egss

1/2 cup heavy cream

1/2 cup milk

Several basil leaves for garnish

Kosher salt

Freshly ground pepper

- Cooke penne in boiling, salted water according to package directions until al dente. Drain.

- In a large pan, heat oil and saute onions, zucchini, and bell peppers for 2-3 minutes. Add ham and saute briefly. Toss with penne and parsley,and season with paprika, salt and pepper. Remove rind from Camembert and cut into 1/4 inch cubes.

- Preheat oven to 375. Transfer half the pasta to a lightly oiled casserole dish. Sprinkle half the Camembert over teh top. Cover with remaining pasta and a second layer of Camembert.

- in a bowl, whisk together eggs, cream and milk. Season to taste with salt and pepper and pour over casserole. Bake for 35-40 minutes. Garnish with basil leaves and serve.