Baked Ham and Cheese Pasta (with White Sauce)
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This baked ham and cheese pasta (with white sauce). Cheesy, warm, and delicious! This is the ultimate baked pasta comfort meal to enjoy on a cold day. It is a meal the entire family will enjoy.
Why You’ll Love This Recipe
This meal is sure to please even picky eaters. It makes a great cozy Sunday meal, or make it in the morning and bake it in the evening on a busy weeknight.
It is indulgent and super satisfying. Grab a bowl and feel the “amore” in this baked pasta meal.
You can also get this casserole ready for the oven and pop it in the refrigerator and bake it when you are ready. A great make-ahead dinner and it’s delicious enough for entertaining guests.
If you like baked pasta try Creamy Sausage Baked Ziti “White Baked Ziti” , Cheese and Broccoli Pasta Bake with White Sauce, Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage, or Authentic Lasagna Bolognese with Bechamel Sauce.
Table of Contents
- Why You’ll Love This Recipe
- Simple Ingredients
- Cheesy pasta bake for leftover ham
- What is Bechamel (white sauce)?
- How do you know bechamel (white sauce) is done?
- What kind of ham can I use for the ham and cheese pasta bake?
- Vegetarian Options:
- Can I make baked ham and cheese pasta ahead of time?
- What to serve with baked ham and cheese pasta
- Ham and Noodle Casserole Recipe
Simple Ingredients
- 1 recipe for bechamel sauce (see recipe)
- Grated mozzarella cheese
- Grated parmigiano cheese
- Bread crumbs
- Fresh basil leaves
- Thinly sliced prosciutto (or ham of choice- see below for suggestions), cut into thin strips
- Short pasta, such as small shells, ziti, or rigatoni
Cheesy pasta bake for leftover ham
Ham is a major staple for easy dinners and holiday favorites; unfortunately, you’re often left with a lot of meat and no idea what to do with it.
The next time Easter or Christmas rolls around, you’ll know exactly what to make with all that deliciously juicy leftover ham!
What is Bechamel (white sauce)?
“Bechamel” is a milk-based sauce that’s thickened with a roux of flour and butter – it’s a classic French sauce (considered one of the “mother” sauces) but it’s used often in many other cuisines, including Italian.
This dish is perfect for cold, winter days for dinner – it’s the ultimate comfort food!
How do you know bechamel (white sauce) is done?
Know your béchamel is done: A properly thickened roux should “coat the back of the spoon,” which means dip your spoon into the béchamel and then draw a finger through the coated spoon.
Does the sauce wipe clean, leaving an open space? Then your béchamel is done and ready. It will also stick to the spoon like in this photo.
What kind of ham can I use for the ham and cheese pasta bake?
I like to add prosciutto or hickory smoked ham. The prosciutto adds a fantastic Italian flavor to each bite.
I also love the rich and smoky taste of smoked ham. You really can’t go wrong! Here are some more alternatives:
- Cooked bacon or pancetta
- Canadian ham
- Leftover ham roast cut into bite-sized pieces
Stir in the desired ham and see how wonderful it all comes together in this delicious dish.
Vegetarian Options:
Sauté veggies in a little olive oil and add it to this baked pasta dish.
Try:
- Fresh spinach (make sure ALL liquid is removed)
- Mushrooms
- Peas
- Thinly sliced Brussels sprouts
- Cut asparagus
Make sure the veggies are cooked until tender, but not overcooked since they will continue cooking in the oven.
Can I make baked ham and cheese pasta ahead of time?
Make ahead If you need to make it a day before using, refrigerate the assembled pasta meal before baking. Add about 10 minutes to the baking time if baking pasta is refrigerated.
Leftovers …Oh yes! In fact, baked pasta tastes even better the longer it sets. If you assemble and bake the pasta ahead of time, it keeps in the fridge for about three days.
Pasta should not be left to sit out in the open uncovered for more than two hours. Make sure to store your leftovers after your meal!
What to serve with baked ham and cheese pasta
This homemade baked pasta recipe is filling and delicious! For sides, I recommend a few light dishes. Start with an Italian Fennel, Citrus, Pomegranate and Salad, and serve with a side of Fast Italian No Knead Ciabatta Bread.
Don’t forget dessert! Classic Italian Tiramisu Recipe (Authentic) or Best Lemon Bars with Shortbread Crust!
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From my Cucina to your Table! Mangia! (Eat!)
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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
- Undercook the pasta slightly. This is the biggest tip! Cooking it about 2 minutes shy of al dente keeps it from becoming soft in the oven.
- Add the milk gradually. Whisking it into the roux a little at a time gives you a silky béchamel without lumps.
- Don’t let the roux brown. For a classic béchamel, keep the heat moderate and cook just until the flour loses its raw taste.
- Use freshly grated Parmigiano. It melts beautifully into the sauce and gives this simple casserole so much flavor.
- Look for the spoon test. Dip a spoon into the béchamel and run your finger through the sauce on the back. If the line stays clean, the sauce is thick enough.
- Perfect for leftover ham. This is one of my favorite ways to turn leftover baked holiday ham into an entirely new meal.
- Prosciutto: Use thinly sliced prosciutto in place of the ham for a saltier, more Italian-style version.
- Cheese: Try fontina in place of some or all of the mozzarella for an extra creamy melt.
- Vegetables: Add cooked peas, spinach, or sautéed mushrooms for an easy variation.
- Pasta: Rigatoni, penne, shells, or another sturdy short pasta all work well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good! Filled two deep dish pie plates…one for us and another to send! Accompanied both meals with an orange/ fennel salad and thin asparagus spears sautéed in an Italian infused olive oil. Finished with your delicious pignoli cookies! Thank you! (Will be making again!)
Yay! So happy you loved this recipe and the others. I am excited to hear what you try next and how you love it!