Pasta, Ham, and Cheese Casserole

This penne, ham, and cheese casserole is cozy, creamy, and exactly the sort of dish that makes weeknights feel a little more special and less rushed. Tender penne is folded into a rich mushroom and Fontina sauce, with sweet pops of peas and plenty of savory ham in every bite. The buttery breadcrumb topping bakes up crisp and golden, giving you that perfect contrast of creamy underneath and crunch on top.

It’s also practical and flexible. You can use leftover holiday ham or deli ham, swap in another melting cheese, or tuck in extra vegetables if you want to stretch it a bit further. The casserole goes from stovetop to oven and then straight to the table, and it reheats beautifully for lunches or another easy dinner later in the week.

What You’ll Like About This Recipe

• Creamy, cheesy comfort. The simple white sauce turns silky and rich once the Fontina melts, coating every bite of pasta and ham. It has that classic baked pasta comfort factor, but with a slightly more elegant flavor from the shallots, mushrooms, and cheese.
• Great use for leftover ham. This is an ideal way to give leftover ham new life after a holiday meal. Diced ham disappears into the sauce and makes the casserole hearty and satisfying without needing any extra meat on the table.
• Crunchy, buttery topping. Tossing panko with melted butter before baking creates a topping that stays crisp and golden while the inside stays creamy. It adds texture and makes the dish feel like something you’d get in a favorite café bake.
• Make-ahead friendly. You can assemble the casserole earlier in the day or even the day before and bake when you’re ready to eat. It’s a handy option for busy evenings, potlucks, or when you’re feeding guests and want to keep things low-stress.

Ingredient Notes

• Penne pasta – Penne holds the creamy sauce well and bakes without getting mushy. Any similar short pasta—such as ziti, rigatoni, or rotini—will work if that’s what you have on hand. Cook just to al dente so it doesn’t over-soften in the oven.
• Unsalted butter – Butter is used in both the sauce and the breadcrumb topping, so using unsalted helps you control the seasoning. If you only have salted butter, simply use less added salt and taste as you go.
• Mushrooms – Sliced mushrooms add savory depth and a bit of texture. Make sure to cook them until their liquid evaporates and they begin to brown, so they don’t water down the sauce.
• Shallots or green onions – Shallots give a mild, slightly sweet onion flavor that blends nicely into the creamy sauce. Green onions are a great alternative and add a fresher, lighter note. Finely chopping them ensures they soften quickly in the pan.
• Garlic – A small amount of minced garlic reinforces the savory flavor without overpowering the ham and cheese. If you’re sensitive to fresh garlic, you can substitute a light sprinkle of garlic powder added with the flour.
• All-purpose flour – The flour is cooked in the butter and vegetables to create a roux, which thickens the milk into a smooth béchamel-style sauce.
• Milk – Regular milk keeps the sauce creamy without being overly heavy. Whole milk gives the richest texture, but reduced-fat milk will also work.
• Fontina cheese – Fontina melts beautifully and adds a mild, buttery, slightly nutty flavor that pairs well with ham. You can swap in Gruyère, Swiss, or a good-quality Monterey Jack if Fontina isn’t available.
• Ham – Diced cooked ham brings saltiness and a meaty bite to the casserole. Leftover baked ham, spiral ham, or thick deli-sliced ham all work well. If your ham is very salty, you may need less added salt overall.
• Peas – Frozen peas add color, sweetness, and a bit of freshness. Thaw them before they go into the sauce so they warm through quickly without watering it down. If you’re not a fan of peas, you can substitute corn or small broccoli florets.
• Panko or fresh breadcrumbs – Panko crumbs make the topping extra light and crunchy, while fresh fine breadcrumbs give a more classic, even crust. Either works; you can even mix them. Tossing them with melted butter ensures they brown evenly.

Steps to Make Penne, Ham, and Cheese Casserole

1. Boil the pasta in well-salted water until it is just al dente, then drain it and set it aside so it doesn’t overcook while you make the sauce.
2. Start the sauce by melting butter in a large skillet, then cook the mushrooms and shallots until the mushrooms have released their liquid, that liquid has evaporated, and the vegetables are lightly browned and tender. Add the garlic briefly so it becomes fragrant without browning.
3. Sprinkle the flour over the vegetables and cook, stirring, until everything is coated and the mixture looks thick and pasty. Gradually whisk in the milk, stirring constantly, and let it simmer until the sauce becomes smooth and thick enough to coat the back of a spoon.
4. Stir the shredded Fontina into the hot sauce so it melts completely, then fold in the diced ham and peas. Taste the mixture and adjust the seasoning so it is well flavored before combining it with the pasta.
5. Gently toss the cooked penne with the sauce mixture until all of the pasta is coated, then transfer everything to a greased baking dish and spread it in an even layer.
6. Melt the remaining butter and mix it with the breadcrumbs until they are evenly moistened, then sprinkle this mixture over the top of the casserole.
7. Bake until the casserole is bubbling around the edges and the breadcrumb topping is golden brown and crisp. Let it stand for a few minutes before serving so it sets slightly and is easier to scoop.

Pro Tips

• Undercook the pasta just a bit. Since the penne continues to cook in the oven, stopping it at a firm al dente helps prevent it from becoming overly soft by the time the casserole is done.
• Dry the mushrooms well and give them space in the pan. Crowding them can cause them to steam instead of brown, which reduces their flavor and can thin the sauce.
• Temper the milk by adding it gradually and stirring constantly. This prevents lumps and helps the sauce thicken into a smooth, velvety texture instead of turning grainy.
• Grate the cheese from a block rather than using pre-shredded, if possible. Freshly grated Fontina melts more smoothly and integrates better into the sauce.
• Rest the casserole briefly after baking. Five to ten minutes of rest helps the sauce settle and cling to the pasta, so each serving holds together nicely rather than spreading on the plate.

Recipe Variations

• Swap the cheese. Use Gruyère, Swiss, sharp cheddar, or a combination instead of Fontina. Gruyère gives a nutty, slightly sophisticated flavor, while cheddar makes the dish taste more like a classic mac-and-cheese bake.
• Add extra vegetables. Fold in blanched broccoli florets, small pieces of cauliflower, or sautéed spinach along with the peas. This makes the casserole more colorful, adds nutrition, and stretches the servings.
• Try a different protein. Substitute diced cooked turkey, chicken, or even crumbled cooked bacon for some or all of the ham. A mix of ham and chicken gives a nice balance of smoky and mild flavors.
• Make it richer. For a more indulgent version, replace part of the milk with half-and-half or cream, or stir in a spoonful of cream cheese to make the sauce extra velvety.

What to Serve With a Pasta Casserole

While this pasta, ham, and cheese casserole is a hearty one-pot meal, you might want to balance it with other sides. Here are a few ideas:

• Salads: A Caesar salad or green salad with Italian dressing adds a refreshing contrast to the richness of the casserole.
• Bread: Flaky biscuits, pull-apart garlic loaf, or a crusty focaccia are excellent choices.
• Sides: Consider adding marinated or pickled vegetables, an assortment of olives, or tomato chutney.

How to Store

• Refrigerate: Let the casserole cool to room temperature, then cover the dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days, and label the container so you remember when it was made.
• Reheat: Warm individual portions in the microwave, covering loosely and heating in short intervals until hot in the center. For the best texture on larger amounts, reheat in the oven, covered, until hot, then uncover toward the end so the topping can crisp back up.
• Freeze: For longer storage, wrap the baked and cooled casserole tightly or portion it into freezer-safe containers. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then reheat in the oven, adding a small sprinkle of extra breadcrumbs or cheese on top if needed to refresh the crust.

Penne, Ham, and Cheese Casserole

Diana Rattray

This comforting penne, ham, and cheese casserole is the perfect meal for any night of the week.

No ratings yet

Servings 8 servings

Calories 591

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Course Casseroles, Pasta

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Ingredients

  

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• 12 ounces penne pasta
• Kosher salt and freshly ground black pepper, to taste
• 7 tablespoons unsalted butter, divided
• 8 ounces mushrooms, sliced
• 1/4 cup shallots, or green onions, finely chopped
• 1/2 teaspoon garlic, minced
• 5 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces fontina cheese, shredded
• 2 cups ham, diced cooked
• 1 1/2 cups peas, frozen, thawed
• 1 1/2 cups panko breadcrumbs, or fresh fine breadcrumbs

Instructions

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• Heat the oven to 350°F (180°C) and lightly grease a 3-quart baking dish.
• Cook the penne pasta in boiling salted water following the package directions for al dente. Drain and set aside.
• Meanwhile, make the sauce. Melt 4 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and shallots with a dash of salt and pepper. Cook for 6 to 8 minutes, or until the mushrooms are browned and the liquid has evaporated. Add the garlic and cook for 1 minute longer.
• Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 2 minutes. Gradually add the milk and continue cooking until thickened. Add the cheese, ham, and peas, and cook until the cheese is melted. Taste for seasoning, then add salt and pepper to taste.
• Combine the sauce mixture with the drained pasta and turn into the prepared baking dish.
• Melt the remaining 3 tablespoons of butter, then toss with the breadcrumbs to coat, and sprinkle over the casserole.
  
• Bake for 25 to 35 minutes or until the topping is browned and the casserole is bubbling around the edges.
  

Nutrition

Calories: 591kcalCarbohydrates: 54gProtein: 28gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 92mgSodium: 767mgPotassium: 562mgFiber: 4gSugar: 9gVitamin A: 921IUVitamin C: 12mgCalcium: 315mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword casserole, ham, penne pasta

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