Pasta, Ham, and Cheese Casserole
Try this flavorful pasta, ham, and cheese casserole recipe. It’s made with penne, ham, peas, and a creamy Fontina cheese sauce. Perfect for a comforting dinner.
This hearty pasta, ham, and cheese casserole includes penne, ham, peas, and a creamy Fontina cheese sauce. Besides being a complete meal, it’s an excellent way to use leftover baked ham. A buttery breadcrumb topping adds color and crunch to the dish. You can feel free to customize this pasta, ham, and cheese casserole with a different cheese, or replace the peas with another vegetable. Whether for an everyday family meal or potluck dinner, this pasta casserole is sure to please!
What You’ll Like About This Dish
Family-friendly favorite. Classic flavors in a creamy, cheesy pasta bake with a crunchy topping.
Great use for leftovers. Ham, veggies, and cheese come together to make something totally new.
Easy to customize. Swap out the pasta, cheese, or veggies to suit your taste or pantry.
Make-ahead friendly. Perfect for prepping in advance and baking when needed.
Ingredient Notes
- Penne pasta – Holds sauce well, but you can use rigatoni, ziti, or even macaroni.
- Ham – Use leftover baked ham or deli ham, diced small.
- Fontina cheese – Melts beautifully with a rich, nutty flavor. Substitute Swiss, cheddar, or Gruyère if preferred.
- Peas – Thawed frozen peas add sweetness and color. Try carrots, corn, or mixed vegetables as alternatives.
- Shallots or green onions – Add a mild allium base to the sauce.
- Panko breadcrumbs – Create a crunchy topping when mixed with melted butter.
Steps to Make Penne, Ham, and Cheese Casserole
- Preheat the oven to 350°F and grease a 3-quart baking dish.
- Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, melt 4 tablespoons of butter and sauté the mushrooms and shallots with a pinch of salt and pepper until browned. Add the garlic and cook for 1 minute more.
- Stir in the flour and cook for 2 minutes. Gradually whisk in the milk and cook until thickened.
- Stir in the shredded cheese, ham, and peas. Heat until the cheese melts. Taste and adjust seasoning.
- Combine the pasta with the sauce and transfer to the prepared baking dish.
- Toss the breadcrumbs with the remaining melted butter and sprinkle evenly over the top.
- Bake for 25 to 30 minutes or until hot and bubbly, and the topping is golden brown.
Tips
- Pre-shred the cheese. It melts more smoothly than packaged shredded cheese.
- Let it rest. Allow the casserole to sit for 5 minutes after baking to set slightly before serving.
- Add herbs. A sprinkle of chopped parsley or thyme adds freshness to the rich flavors.
Recipe Variations
- Meat: Instead of ham, use diced cooked chicken or leftover corned beef.
- Pasta: Try rigatoni, macaroni, ditali, or ziti in place of penne.
- Cheese: Substitute Swiss, Gouda, cheddar, or Gruyère.
- Vegetables: Use corn, mixed vegetables, or a peas and carrots blend instead of just peas.
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 and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freeze: Freeze fully cooled portions in labeled airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Bake in a foil-covered dish at 350°F for 20 to 30 minutes, uncovering for the last 5 minutes to crisp the top.
Penne, Ham, and Cheese Casserole
Ingredients
- 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
- 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
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.
