- Pasta bakes
A very simple pasta bake with ham, cream and cheese for when you don't have a lot of time to cook. Forget ready-made meals, this home-cooked meal is ready in no time at all, and your family will love it.
14 people made this
- 500g pasta of choice
- 2 garlic cloves, finely diced
- 250g ham, finely diced
- salt and freshly ground black pepper to taste
- dried oregano to taste
- dried basil to taste
- 400ml cream
- grated cheese (mozzarella, Parmesan, etc.)
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat oven to 220 C / Gas 7.
- Bring a pan of salted water to the boil and cook the pasta in it for about 8 minutes until al dente. Drain and put back into the pan. Stir in the garlic, ham and spices. Pour in the cream, mix and pour into a buttered baking dish.
- If desired, sprinkle grated cheese over the top and bake for about 15-20 minutes.
Reviews & ratingsAverage global rating:(1)
- 8 ounces spaghetti or linguine (broken up)
- 4 tablespoons butter
- 8 ounces sliced mushrooms
- 1 tablespoon chopped parsley
- 1 1/2 cups minced ham
- Optional: 3 or 4 green onions (sliced)
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- Optional: 2 tablespoons sherry
- Optional: dash nutmeg
- 1/2 teaspoon salt, or to taste
- Dash pepper
- 1/2 cup heavy cream or half-and-half
- 1 cup (about 3 ounces) fresh shredded Parmesan cheese (divided)
- 1 cup frozen peas (thawed)
Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350 F.
Cook the spaghetti or linguine in boiling salted water following the package directions. Rinse, drain, and set aside.
In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, green onion, if using, and parsley. Saute, stirring, until mushrooms are tender. Stir in flour until blended.
Cook, stirring, for 1 to 2 minutes. Add chicken broth, sherry, nutmeg, if using, salt, and pepper. Cook, stirring, until thickened. Stir in cream or half-and-half, half of the cheese, and peas.
Add the pasta to the sauce mixture and stir to blend. Turn into the prepared baking dish.
Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
Cheese Pasta + Ham and Cheese Casserole
This dish has the flavors of a ham and cheese casserole with cheesy pasta. It's sort of a jazzed up mac-n-cheese, but for this extra cheesy pasta bake, we’re using fusilli pasta instead of elbow macaroni. The twisted fusilli pasta is bite-sized, and all those curves make the pasta the perfect vehicle for capturing and holding the thick and creamy white sauce.
Along with a creamy cheese sauce we have tossed in some Italian seasoning, parsley, green onions and a bunch of chopped ham. Perfect!
This Ham and Cheese Pasta Bake reheats beautifully and lasts at least 5 days (covered) in the fridge. When reheating a large batch on the stovetop you may need to add some more milk or water to it to loosen up the sauce.
Budget Slimming World shopping tips
I try to ensure all of the recipes I make are accessible for everyone. By this I mean that they do not use obscure hard to find ingredients. I also believe that recipes should use as few ingredients as possible and avoid expensive ingredients. We would all much rather spend money on holidays than expensive ingredients wouldn’t we?
Buying herbs and spices in bulk is something I really recommend. It can save a lot of money in the long term but also mean you never run out! I find putting them on Amazon subscribe and save helps too!
Shopping around or checking online to see which shops have offers on your usual products can make a big difference to your weekly shopping bill. Additionally don’t forget to check out the yellow sticker reductions and freeze what you can.
Frozen vegetables are nutritionally just as good as fresh usually so do keep an eye for those too to save money. Do you have any particular frozen vegetables you love? Do share them with me it is always nice to hear of people’s recommendations.
Ingredients for Ham, Spinach and Pasta Casserole
2 cups uncooked pasta (I used rotini)
2 cups chopped fresh baby spinach (could use frozen)
2 tablespoons all-purpose flour
2 cups cooked chopped ham (this is great with country ham)
1 1/2 cups shredded parmesan cheese (can use whatever cheese you like)
1 cup Ritz cracker crumbs
Cook pasta according to package directions, drain and set aside. Brown onion in butter, add garlic and baby spinach and cook about five minutes until spinach is tender. Remove spinach and onions and set aside. Add the flour to the butter like you were making a roux or gravy, stir in milk, black pepper, salt and sour cream. Stir until smooth. Remove from heat and stir in the pasta, ham and parmesan cheese along with the spinach and onions. Pour into a sprayed casserole dish, sprinkle on Ritz cracker crumbs. Bake in preheated 350 degree oven for 30 to 35 minutes until crackers are browned on top. Makes about 8 servings. Enjoy!
Don’t forget to check out these ham recipes:
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Easy, Cheesy, Creamy Ham and Pasta Bake
I am always on the lookout for good ways to use up leftover holiday ham. Jeff and I take advantage of the Easter and Christmas ham sales every year to stock up on at least two or three to freeze and then smoke. But, even when we have extended family over for a holiday dinner, we end up with leftovers. We all love ham. But, I am very budget conscience with most of our meals, so I try to use up leftover meat in actual meals — instead of just tossing the leftover ham into egg scrambles and omelettes.
Our tasty slow cooker ham and bean soup and our equally tasty split pea soup are great ways to use up ham. However, both dishes call for such a small amount, that we still end up with enough ham to stretch in to one or two additional whole meals.
I stumbled upon this fabulous Taste of Home recipe late last year, when anticipating leftover Christmas ham. I did skinny it down quite a bit by substituting leaner ingredients and tested it out on the kids. The dish was a hit — bit time. There were no leftovers. And it didn’t taste even remotely “diet”.
Jeff just smoked our last frozen Easter ham a couple weeks ago, so I am already planning to make this for the kids next week.
Cook bread crumbs and parsley in 1 tablespoon margarine over medium heat until golden brown.
Stir flour into remaining melted butter, add milk, boil until thickened, then add cheese and stir until melted.
Stir in the ham, noodles and peas.
Transfer to a greased baking dish, sprinkle with crumb mixture, bake until heated and bubbly.
What pasta to use for pasta bakes
This pasta bake can be made with any pasta, long or short, including:
short pastas – penne, ziti, macaroni / elbow pasta, rigatoni (pictured above), spirals, shells, wheels, orecchiette, bow ties (pictured below)
long pastas – spaghetti, fettuccine, linguine, parpadelle, egg noodles
only the exception is Risoni/Ozro and other tiny pasta – use this recipe instead.
Make this with a mix of pasta using whatever opened packets you’ve got in the fridge!!
Also, while pasta bakes are traditionally thought of as made with short pastas, they are SO GOOD made with spaghetti and other long pastas (see this Bolognese Baked Spaghetti for a sneak preview!).
Creamy pasta bake made with bow tie pasta, chicken and frozen vegetables
What I Love About This Recipe
Ham is basically bacon, and bacon is always the right answer! This casserole has all the ingredients needed to make that ham flavor really sing.
- Salty, sweet, crunchy — all the flavor notes!
- Crowd-pleasing, guaranteed
- Stores like a dream
- Make homemade sauce in a snap!
Creamy Ham, Veggie and Noodle Bake
Creamy Ham, Veggie and Noodle Bake is so scrumptious! It’s filled with chunky pieces of ham, lots of veggies, and pasta in a creamy cheese sauce. The sauce includes cream of mushroom soup, then it’s topped with buttered bread crumbs. This delicious one-dish meal is a complete meal in and of itself. But of course, you can always add a side salad, fruit, or thick slices of homemade bread to go along with it.
This satisfying comfort meal has always been one of our family’s favorites–especially when the kids were growing up. My oldest son has always loved any kind of pasta dish–add a lot of cheese into the mixture and he was a happy camper.
I don’t make too many of my old favorite recipes any more that include canned soups. I made up a batch of this tasty Creamy Ham, Veggie and Noodle Bake a couple of weeks ago. It was included in a meal for someone at our church who was recovering from surgery. I saved out a couple of portions for us.
One of these days I’m going to get after it and start making my own homemade creamed soups. I want soups that aren’t laden with MSG, soy and preservatives so I can offer healthier versions of my old favorites. I like making my own Homemade Bread Crumbs, too. That way I can stay away from the high fructose corn syrup included in all commercial bread crumbs.
I found this recipe off the back of a package of a Prince Dutch Maid Wide Egg Noodles years and years ago. They referred to the recipe as Creamy Ham Bake. I’ve changed the name to better reflect the ingredients in this tasty recipe. I think Prince bought out Dutch Maid because I can’t find any of these online anymore.
I’ve adapted the recipe quite a bit. I always include frozen vegetables when I make this recipe. Sometimes I use mixed vegetables, sometimes peas and carrots, and this time I used broccoli, cauliflower and carrots. I had those veggies on hand without going to the store. If I have pimientos on hand then I use them. More often than not, I substitute diced red peppers for the pimientos in the recipe.
I also like this recipe with the addition of fresh parsley. I chose to use an orange bell pepper in place of the green bell pepper and green onions in place of regular yellow onions in the recipe. I use any kind of noodles or pasta, too, depending on what I have on hand. For this batch I used bow ties or farfelle pasta.
If you need a way to use up leftover ham or garden produce than please consider this sensational Creamy Ham, Veggie and Noodle Bake recipe. It’s very filling. The nice thing about this recipe is you can scale it up or down. Increase or decrease the noodles, ham, or veggies (leaving the sauce ingredients the same). That way you can make a few more servings or a few less servings depending on how many people you have to feed.
I increased the regular recipe a little for this batch, so I could ensure there was enough for everyone. If you’re having ham for the holidays this is a great way to use up leftovers. You can also substitute rotisserie chicken, or leftover pork from a pork roast if you are trying to use up those meats. We love this versatile recipe and hope you and your family will too.
This recipe has been featured at All Free Casserole Recipes. Check out the post here.
Creamy Ham, Veggie and Noodle Bake has always been one of our family’s favorite main dish casserole recipes. The recipe is topped with buttered Italian bread crumbs which gives the casserole so much additional flavor!
You can use any kind of dumpling noodle or pasta. I used bow ties for this batch. I used a package of frozen broccoli, cauliflower and carrots to fill out the veggies for this batch, but I’ve used frozen mixed vegetables, frozen peas and carrots, stir fry blends, and other blends of frozen veggies when making this before.
Here’s a close up so you can see the texture of the dish. You can scale the ham, noodles, and veggies up or down depending on how many servings you need from the casserole.
In a large 12-inch cast-iron skillet or Dutch oven, melt butter over medium heat. Add diced red pepper, diced orange bell pepper, celery, and green onions.
Saute until veggies are cooked crisp-tender – maybe five minutes.
Turn heat down to low. Add a can of cream of mushroom soup.
Stir to combine.
Add cheddar cheese.
Stir to combine and melt the cheese.
To the creamy cheese sauce add salt, pepper and freshly torn parsley. Stir sauce to combine. Turn off heat.
In a really large mixing bowl place the frozen veggies you are going to use. Add ham. The original recipe calls for 2-3 cups ham. I used about 4 cups for this batch.
Now add the cream sauce to the large mixing bowl.
Meanwhile, get your noodles cooking. Fill a large saucepot with water. Cover and bring to a boil. Add noodles and cook until done. Do not overcook. Cook for the shortest time allowed on package directions because the noodles will bake more in the oven. Once noodles are finished remove from heat and drain the noodles. Now add the noodles or pasta in with all the other items for the casserole.
Stir all the ingredients until well combined.
Place mixture in a deep dish 9吉″ baking dish that’s been sprayed with cooking spray.
For this one, I sprinkled the buttered bread crumbs around the edges so you could still see the texture of the dish.
Bake at 350 about 30 to 40 minutes, covered, until hot. You will need to cover this dish or the noodles on top will dry out and harden. You can spread bread crumbs over the entire surface of the casserole if you prefer. I tried to leave some areas uncovered so you could see the texture of the dish. You can also cut back on how many bread crumbs you sprinkle on top.
Creamy Ham, Veggie and Noodle Bake is pretty kid-friendly, too. My kids always loved when I made this dish when they were growing up.
Garnish individual servings with more fresh parsley if desired.The creamy cheese sauce in this recipe is dynamite! This is yum, yum, good!
Creamy Ham, Veggie and Noodle Bake is filled with lots of chunky ham, noodles or pasta, veggies, and a delicious cheesy cream sauce. Topped with buttered bread crumbs, it’s a completely satisfying one-dish main meal.
The kids loved it and so quick to make! Will be making this one again
Very creamy and delicious, such a comforting dish!
Fabulous! I will make it again.
I searched for a recipe to simulate an organic frozen dinner that my son loves. None of the similar recipes had many reviews, so I went with Southern Living because I trust them. I'm glad I did. My son tried this and said, "It's even better than my favorite!" I agree and am having trouble not going back for more and more.
I tried not to make substitutions because I like to give the original recipe a chance first, but I made some minor ones: Reduced the salt. Even though I really like salty foods, my son doesn't, so I reduced the 1/4 cup of salt to 3 tablespoons for boiling the kale, and reduced the final 1.5 teaspoons of salt to 1/2 teaspoon. Even at this reduced amount, it was salty enough, even for this little salt lover.
I got distracted by grating cheese and my butter/onions started to brown too much. I was going to throw out the butter and start over, but it had the most wonderful sweet caramel aroma, so I kept going with it. I used half soy milk and half whipping cream because it was all I had on hand. I didn't have hot sauce, so I added a light sprinkle of crushed red pepper on top, it was good, but I think the hot sauce would have been fabulous, too.
I was unsure how dry the kale needed to be or how to dry it. I drained it in a colander then spread it out on paper towels and changed the towels once. I did not squeeze any water out. It blended into the roux just fine. My roux was so thick (probably from cooking it a bit too long) that I could have left more moisture in the kale. I only put in 3/4 of the cooked kale because it already looked so full of kale. In hindsight, the kale was so mild and pleasant in the dish that I wish I had put it all in.
The recipe was more time consuming than I had hoped. It took me 1.5 hours start to finish, but I think next time I could do it in the time stated in the recipe if I am more focused with the prep—It's really just a basic baked mac & cheese roux recipe with the added benefit of very mild kale.
By the time I got to the panko crumbs, I was tired and relieved that it only entailed mixing the crumbs with olive oil and sprinkling on top—super easy! The crumbs were wonderfully crunchy when they came out of my toaster oven broiler.