Ham and Noodle Casserole
Creamy, cheesy, and baked until golden and bubbly, this Ham and Noodle Casserole is pure comfort food. Tender pasta and savory ham are coated in a silky homemade béchamel sauce, then topped with mozzarella, Parmigiano, and breadcrumbs for that irresistible golden crust.This is the kind of cozy baked pasta my whole family loves. Serve it for Sunday dinner, use up leftover holiday ham, or assemble it ahead for an easy weeknight meal. Simple ingredients, plenty of flavor, and so much amore in every bite!
Servings: 8 servings
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 9x13-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
Elena's Tips
- 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
Calories: 537kcal | Carbohydrates: 55g | Protein: 25g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 796mg | Potassium: 425mg | Fiber: 2g | Sugar: 8g | Vitamin A: 641IU | Vitamin C: 0.05mg | Calcium: 356mg | Iron: 2mg
