Ham and Noodle Casserole
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This Ham and Noodle Casserole uses short pasta, savory ham, fresh basil, and a homemade béchamel sauce, then tops it with mozzarella, Parmigiano Reggiano, and breadcrumbs. The result is a creamy baked pasta with ham and cheese, finished with a golden, bubbly topping. Ready in about 40 minutes, this baked pasta casserole is a comforting main dish and a great way to use leftover holiday ham.
Pair this casserole with a fresh Lemon Arugula Salad and a piece of Crusty Bread.
Quick Look: Ham and Noodle Casserole
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 8
- Method: Stovetop + oven
- Technique: Make the béchamel sauce, cook the pasta slightly under al dente, combine the pasta with the sauce, ham, and basil, then top with mozzarella, Parmigiano Reggiano, and breadcrumbs and bake.
- Flavor/Texture: Creamy, cheesy, savory, tender
A Favorite Way to Use Leftover Ham
I’m always happy to find a good use for leftover ham, especially after the holidays. Instead of reheating the same meal again, I turn it into this creamy baked pasta with homemade béchamel, fresh basil, mozzarella, and Parmigiano Reggiano.
I love the way the silky sauce coats every piece of pasta and the breadcrumbs bake into a golden topping. It’s the kind of casserole that makes leftover ham feel like a completely new meal, and it’s one my family always enjoys.
If you still have leftover ham after making this dish, try my Navy Bean Soup with Ham or Cheesy Ham and Potato Soup.
Made With Amore,
“I made this with leftover Ham from Easter. Oh. My. Goodness. So very delicious! My 16 year old son had thirds and afterwards said it was on his top 5 list of favorite meals. Thank you!! It was so delicious! The rest of the family agreed! My husband made himself stop at seconds.”
– Nicole
Table of Contents
Simple Ingredients
A homemade béchamel, short pasta, ham, cheese, and fresh basil come together in this creamy baked pasta casserole.
- Bechamel Sauce: Butter, flour, whole milk, Parmigiano Reggiano, nutmeg, salt, and black pepper create the creamy white sauce.
- Short Pasta: Use rigatoni, shells, or penne and cook it slightly under al dente so it holds its texture during baking.
- Ham and Basil: Sliced ham, leftover Fresh Ham Roast or leftover Baked Ham adds savory flavor while fresh basil adds a bright herbal note.
- Mozzarella and Parmigiano Reggiano: The cheeses create a savory topping and adds flavor to the casserole.
- Breadcrumbs: Add a crisp finish to the baked pasta.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Prosciutto: Use thinly sliced prosciutto in place of the ham for a saltier, more Italian-style variation. Try my Chicken Saltimbocca and Mozzarella Stuffed Chicken next.
- Cheese: Substitute Fontina for some or all of the mozzarella for an especially flavorful melt. For another cheesy pasta bake, try my Creamy Sausage Baked Ziti.
- Vegetables: Add cooked peas, sautéed spinach, or mushrooms for extra flavor and texture.
- Pasta: Rigatoni, penne, shells, or another sturdy short pasta can be used.
How to Make Baked Pasta with Ham
This casserole comes together by making a homemade béchamel, slightly undercooking the pasta, then combining and baking everything with ham, cheese, basil, and breadcrumbs. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish and set aside. Make the béchamel sauce. Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk continuously for 2–3 minutes. You want to cook away the raw flour taste without browning the mixture.
- Slowly pour in the milk while whisking constantly to keep the sauce smooth. Add the nutmeg, salt, and black pepper.
- Continue cooking, whisking often, for about 8–10 minutes, or until the sauce is smooth and thick enough to coat the back of a spoon.
- Remove from the heat and stir in the 2 tablespoons Parmigiano Reggiano.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook it for about 2 minutes less than the package directions for al dente. The pasta will continue cooking in the oven, so don’t overcook it here. Add the pasta to the béchamel sauce.
- Gently toss until every piece of pasta is coated. Fold in the ham and fresh basil.
- Transfer the pasta mixture to the prepared baking dish and spread it into an even layer. Sprinkle the mozzarella, Parmigiano Reggiano, and breadcrumbs evenly over the top.
- Bake uncovered for 15–25 minutes, start checking at 15 minutes, until the sauce is bubbling around the edges and the top is beautifully golden. Let the casserole rest for 5–10 minutes before serving. This helps the creamy sauce settle around the pasta.
Ham and Cheese Pasta Bake FAQs
Béchamel is a classic white sauce made by thickening milk with a butter-and-flour roux. In this casserole, the béchamel coats the pasta and creates the creamy base for the ham, basil, and cheese.
Whisk the flour into the melted butter continuously, then slowly add the milk while whisking. Cooking the roux without browning it and adding the milk gradually helps create a smooth sauce.
Yes! Leftover holiday ham works especially well in this casserole. Cut it into strips or bite-size pieces before combining it with the pasta.
The pasta continues cooking while the casserole bakes. Cooking it slightly under al dente helps keep the finished pasta from becoming too soft.
Assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.
Store leftover Ham and Noodle Casserole in an airtight container or covered baking dish in the refrigerator for up to 3 days. Reheat individual portions in the microwave or larger portions covered in the oven until heated through.
Serving Suggestions
Serve ham and noodle casserole with a fresh salad or vegetables to balance the creamy, cheesy pasta. I especially like to start with a Fennel and Orange Salad (Italian Style) or Tomato Burrata Salad. I then add some Parmesan Roasted Broccoli, Steamed Asparagus, or Roasted Green Beans. For a heartier meal, add Italian Ciabatta Bread to soak up the creamy béchamel sauce.
My Pro Tips
Recipe Tips
- Cook the pasta about 2 minutes shy of al dente. It will continue cooking in the oven, so slightly undercooking it helps preserve its texture.
- Add the milk gradually. Whisk continuously as you add the milk to the roux for a smooth béchamel.
- Don’t brown the roux. Cook it just long enough to remove the raw flour taste.
- Use freshly grated Parmigiano Reggiano. It melts into the béchamel and adds savory flavor.
- Use the spoon test. The béchamel is ready when it coats the back of a spoon and the line made with your finger stays clear.
More Baked Pasta Dishes
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Ham and Noodle Casserole
Ingredients
Béchamel Sauce
- 6 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups whole milk
- 1/4 cup Parmigiano Reggiano, freshly grated
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Pasta Casserole
- 1 pound short pasta, such as rigatoni, shells, or penne
- ½ pound sliced ham, cut into strips or bite-size pieces, leftover holiday ham is great
- 5 fresh basil leaves, torn
- 1 cup mozzarella cheese, freshly shredded
- ½ cup freshly grated Parmigiano Reggiano
- ¼ cup breadcrumbs, panko or Italian breadcrumbs
Instructions
- Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish and set aside.
- Make the Béchamel Sauce. Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk continuously for 2–3 minutes. You want to cook away the raw flour taste without browning the mixture.
- Slowly pour in the milk while whisking constantly to keep the sauce smooth.
- Add the nutmeg, salt, and black pepper. Continue cooking, whisking often, for about 8–10 minutes, or until the sauce is smooth and thick enough to coat the back of a spoon.
- Remove from the heat and stir in the 2 tablespoons Parmigiano Reggiano.
- Cook the Pasta. Bring a large pot of generously salted water to a boil. Add the pasta and cook it for about 2 minutes less than the package directions for al dente. The pasta will continue cooking in the oven, so don’t overcook it here.
- Combine. Return the pasta to the pot. Pour in the warm béchamel sauce and gently toss until every piece of pasta is coated. Fold in the ham and fresh basil.
- Assemble. Transfer the pasta mixture to the prepared baking dish and spread it into an even layer. Sprinkle the mozzarella, Parmigiano Reggiano, and breadcrumbs evenly over the top.
- Bake. Bake uncovered for 15–25 minutes, start checking at 15 minutes, until the sauce is bubbling around the edges and the top is beautifully golden.
- Let the casserole rest for 5–10 minutes before serving. This helps the creamy sauce settle around the pasta.
Notes
- Serve with a fresh salad or vegetables to balance the cheesy pasta, starting with a Fennel and Orange Salad or Tomato Burrata Salad, followed by Parmesan Roasted Broccoli, Steamed Asparagus, or Roasted Green Beans, and add Italian Ciabatta Bread to soak up the creamy béchamel sauce.
- Cook the pasta about 2 minutes shy of al dente. It will continue cooking in the oven, so slightly undercooking it helps preserve its texture.
- Add the milk gradually. Whisk continuously as you add the milk to the roux for a smooth béchamel.
- Don’t brown the roux. Cook it just long enough to remove the raw flour taste.
- Use freshly grated Parmigiano Reggiano. It melts into the béchamel and adds savory flavor.
- Use the spoon test. The béchamel is ready when it coats the back of a spoon and the line made with your finger stays clear.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent flavor.
Made mine with chicken
Yum! Love the chicken addition. I am happy you loved this recipe!
I made this with leftover Ham from Easter. Oh. My. Goodness. So very delicious! My 16 year old son had thirds and afterwards said it was on his top 5 list of favorite meals. Thank you!! It was so delicious! The rest of the family agreed! My husband made himself stop at seconds. 😉
Ha! Yes, it is such a YUMMMY pasta recipe and great for those leftovers. I’m so happy everyone loved it.
This was amazing! Made it w left over ham and it was a hit. I’ll definitely be making it again..thank you for the recipe!
You are welcome! Happy you loved it!
Fantastic flavors and a favorite in our family. Great for kids, too!
Thank you, Elena!
It’s a family favorite here too!
My husband’s favorite! So easy, so delicious. We love to add some mushrooms.
I love the addition of mushrooms. I want to try that too! yum.
I had some leftover ham from Christmas, and basil in my backyard, so I made this dish. It was very easy, quick, and delicious! I think I will make more sauce next time and save some for later. We love this dish!
Thank you, Elena!
You are welcome! I’m happy you loved it. Enjoy.
So easy and delicious!! Thanks for sharing all your wonderful recipes. Spent two weeks in Italy a few years back and its on my Bucket List for a return trip…… LOVE, Love, Love Italy and its amazing food….
So happy you loved it. I hope you get to go back soon.
Yummy! Next time I’ll leave out the nutmeg though. I just don’t think I’m a nutmeg person. Otherwise it was very good.
You can totally leave it out! It is a typical Italian spice for that sauce, but I sometimes make it without and it is great.
We loved this delicious recipe and my husband doesn’t eat pasta but he made this on disappear! So easy, delicious and beautiful!
Yay! So happy he loved it. It one to add to the favorites.
It is a great recipe to make an exception for eating pasta!
My husband and I loved this quick and easy recipe! So delicious! All the recipes I have tried are amazing and the website is awesome! So easy to follow and the pictures are as wonderful as the food! It’s all mouthwatering!