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!
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
Ingredients
- 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.
