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!
Recipe Variations
- Meat: Instead of ham, use leftover corned beef or diced cooked chicken in the pasta, ham, and cheese casserole.
- Pasta: Some good substitutes for penne pasta include mini penne, rigatoni, ziti, macaroni, or ditali.
- Cheese: Choose another melting cheese, such as Swiss cheese, mild or sharp cheddar, Gouda, or Gruyère.
- Vegetables: Replace the peas with frozen mixed vegetables, corn, or a peas and carrot combination.
How to Store
- Refrigerate: Store the cooled casserole in the refrigerator in an airtight container or smaller, individual containers. Store the pasta, ham, and cheese casserole for up to 3 to 4 days.
- Freeze: For longer storage, use airtight freezer containers labeled with the name and date. Freeze for up to 3 months for best quality. Defrost in the refrigerator overnight before reheating.
- Reheat: Reheat the casserole in a foil-covered baking dish at 350 F for 20 to 30 minutes or until hot. Remove the foil about 5 minutes before it’s done.
What to Serve With 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.
Penne, Ham, and Cheese Casserole
This comforting penne, ham, and cheese casserole is the perfect meal for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Pasta, Casseroles
- Method: Bake
Ingredients
Scale
- 12 ounces penne pasta
- Kosher salt and freshly ground black pepper, to taste
- 7 tablespoons unsalted butter, divided
- 8 ounces sliced mushrooms
- 1/4 cup finely chopped shallots or green onions
- 1/2 teaspoon minced garlic
- 5 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces fontina cheese, shredded
- 2 cups diced cooked ham
- 1 1/2 cups frozen peas, 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 liquids have 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 and 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 and toss with the breadcrumbs to coat; sprinkle over the casserole.
- Bake for 25 to 35 minutes or until the topping is browned and the casserole is bubbling around the edges.
