Baked pasta with ham and cheese recipe
- Pasta bakes
This baked pasta with ham and cheese dish is great for an easy midweek supper. Dinner, sorted.
12 people made this
- 200g uncooked pasta
- 200g ham, chopped
- 200g grated cheese
- 200g mushrooms, sliced
- salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 egg
- 100g plain yoghurt
- 1 tomato, sliced
- basil or parsley, to garnish
MethodPrep:10min ›Cook:40min ›Ready in:50min
- In a large saucepan of salted water cook the pasta until al dente as according to the instructions on the pack. Drain and set aside.
- Preheat the oven to 180 C / Gas 4. Grease a baking dish.
- Arrange half of pasta in the base of the dish then sprinkle a layer of half of the ham on top then cover with half the cheese and half the mushrooms. Season to taste. Then place a second layer of remaining pasta, ham and mushrooms. Sprinkle over the oregano.
- Mix the egg with the yoghurt and pour the mixture over the pasta. Sprinkle the top with the remaining cheese, arrange tomato slices on top in a pleasing way. Season to taste.
- Bake for 30 to 40 minutes. Remove from the oven, garnish with parsley or basil and serve.
Reviews & ratingsAverage global rating:(4)
Baked Ham Noodle Casserole with Peas
Are you ready for a new dinner recipe? This ham and noodle casserole is my first one for 2018, and I think it’s a pretty good start to the new year! You’ll love this comfort food dinner recipe. It has a creamy cheese sauce and is topped with crispy breadcrumbs. Kids and adults both give it a thumbs up!
This ham and pea pasta was a big hit at our house. My 6-year-old said it was the best dinner he ever had all year. I asked him to clarify if he meant in the last 365 days or so far in 2018 since it was still the first week of January. He said it was the best for 2017 or 2018, so that’s pretty dang good. Granted, he says whatever he is eating, doing, or watching at the time is the best ever, but let’s go with it anyway.
It only takes about 15 minutes to make this ham and cheese casserole with pasta, not counting the time it takes the water to come to a boil. I once saw a tip to start a big pot of water boiling when you get home from work so it’s ready whenever you want to start cooking dinner. I don’t need boiling water most nights, but I still think it’s a clever idea! If you don’t salt the water, you could always use it to make tea or something.
If you are on a gluten-free diet like me, you can still enjoy this recipe! I used gluten-free flour, pasta, and breadcrumbs, and it turned out perfectly.
This casserole is basically baked mac and cheese with ham and peas. If you want to make it vegetarian, you can follow it exactly without the ham, or if you don’t like peas, you could leave those out too. Or, you can make the sauce without any stir-ins for white mac and cheese! This recipe is really versatile, so be sure to keep it on your shortlist of dinners. Change up the meat and veggies to transform it into a new creation! I hope this cheesy pasta casserole becomes a favorite at your house too.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- Pinch of ground nutmeg
- Coarse salt and ground pepper
- 8 slices white sandwich bread
- 3/4 pound cooked ham, thinly sliced
- 2 cups shredded Gruyere, or other melting white cheese
- Dijon mustard, for serving (optional)
Preheat oven to 400 degrees. Heat butter in a medium saucepan over medium heat until foamy. Add flour cook, whisking constantly, until smooth, 1 to 2 minutes (do not let color).
Add milk and nutmeg to saucepan. Whisking constantly, bring to a simmer continue cooking until thickened, 2 to 3 minutes. Season with salt and pepper. Transfer to a shallow dish cover with plastic wrap, pressing it directly on the surface of the sauce. Refrigerate at least 10 minutes.
Place 4 slices of bread on a baking sheet. Spread each slice with sauce, dividing evenly layer with ham, and sprinkle each with 1/4 cup cheese. Top with remaining bread sprinkle with remaining cup cheese. Bake until cheese is melted and golden, about 15 minutes. Serve hot, with mustard on the side, if desired.
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Melt 1 tablespoon butter in a small saucepan over low heat. Add breadcrumbs, and toss well. Set aside.
Cook pasta according to package directions drain well. Set aside, and keep warm.
Melt remaining 2 tablespoons butter in a heavy saucepan over low heat add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Add ham and cheeses, stirring until cheeses melt.
Add cooked pasta to cheese mixture stir well. Pour into a buttered 2-quart baking dish. Cover and bake at 375 degrees F for 25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 7 additional minutes or until golden.
Baked Pasta with Mushrooms, Ham, and Cheese Recipe
Never fear if you have plenty of leftover ham. Apart from your usual sandwiches, it’s a fabulous ingredient for pastas. And, if you don’t have leftover ham from an Easter dinner, try just a thick slice of ham, called a ham steak, to make this pasta.
Yes, this is a glorified version of mac & cheese, but it is wonderfully glorified because of the addition of ham—and because of the great cheese, notes meat expert Bruce Aidells, who contributed this recipe to Real Food. His first choice for the cheese is comté, which comes from the French high country bordering Switzerland French cantal cheese is also a good choice. Next would be a cave aged Gruyère and lastly, a Swiss Ementhaler. And for dessert? Perhaps some malted milk eggs or jelly beans!
Baked Pasta with Mushrooms, Ham, and Cheese
Serves 4-6 as a Main Course
7 tbsp. unsalted butter, divided
1 ⁄4 c. chopped shallot
1 ⁄2 lb. mushrooms, sliced
2 c. diced ham
2 tbsp. flour
1 ⁄2 c. chicken stock
1 ⁄2 c. whole milk
3 c. (about 9 oz.) shredded Swiss-style cheese such as Comte, Gruyère,
or Ementhaler cheese, divided
3 ⁄4 c. (about 2 oz.) grated Parmigiano-Reggiano cheese, divided
1 cup creÌ€me fraiÌ‚che
Kosher salt and freshly ground black pepper, to taste
10 oz. uncooked penne pasta
1 c. fresh breadcrumbs
In a large skillet, heat 2 tablespoons butter over medium heat. Add shallots and fry until they begin to color. Add mushrooms and a pinch each of salt and pepper and fry 5 minutes more. Add ham and fry 2 minutes more. Set pan aside.
To make cheese sauce, melt 2 tablespoons butter over medium low heat. Whisk in flour and continue to whisk until the flour is well coated with the butter. Whisk a minute more then gradually pour in stock and milk, whisking while you combine with the flour. Simmer and continue to stir until the sauce thickens. Gradually stir in 2 cups of the Swiss-style cheese and continue to stir for 2 minutes or until the cheese is melted. Stir in 1 ⁄2 cup Parmigiano-Reggiano and then stir in the creÌ€me fraiÌ‚che. Season to taste with salt and pepper. Set aside.
Bring 4 quarts water to a boil and cook pasta until tender. Drain and transfer to a large mixing bowl. Scrape in the mushroom/ham mixture and stir to disperse.
Grease a 9x13x2-inch baking dish with 2 teaspoons of butter and pour in half of the pasta mixture. Sprinkle with 1 ⁄2 cup of the remaining Swiss-style cheese. Pour in the remaining pasta mixture then sprinkle with the remaining cheese.
Melt the remaining butter, and in a small bowl, toss with the breadcrumbs and remaining Parmigiano-Reggiano. Sprinkle all of this mixture over the top of the pasta and bake for 30 minutes or until lightly browned and bubbly.
Nutrition info (per serving): Calories 853 (55 From Fat) Fat 53g (Sat. 31g) Chol 177mg Sodium 1154mg Carb 51g Fiber 3g Protein 43g
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Baked Ham & Cheese Sandwiches
Ham and Cheese sandwiches baked with a delicious butter & mustard glaze. Perfect for pot luck dinners!
- ¾ sticks Butter
- 2 Tablespoons Brown Sugar
- ½ Tablespoons French's Mustard
- ½ Tablespoons Worcestershire Sauce
- ½ Tablespoons Poppy Seeds
- 1 package King's Hawaiian Rolls
- 12 slices Honey Baked Ham
- 12 slices Provolone Cheese
Melt butter in a saucepan and then add the brown sugar, mustard, Worcestershire sauce and poppy seeds.
Brush the bottom of a 13 x9 inch baking dish with some of the glaze mixture.
Cut the entire package of rolls in half horizontally and brush the inside of each roll with the glaze.
Now add a slice of ham and a slice of cheese to each roll.
Place them in the baking dish and brush the tops with the remaining glaze mixture. Cover the rolls tightly with foil and bake in a 350 degree oven for about 25 minutes.
3-Ingredient Baked Ham and Cheese Rollups
You may not know this, but I have a sort of Superman/Clark Kent-like thing going on in the kitchen.
At least I like to think it’s that cool.
See, I get a “high” off of buying tons of goodies from the grocery store… fresh fruits and veggies, pastas and herbs, meats and sweets. Whole Foods is my playground. I also have an alarmingly short memory (pregnancy brain, maybe?) so end up forgetting half the things I bought. This makes un-bagging groceries exceedingly exciting. It’s like getting a preview of what you get to eat in the next week!
But, after I’ve laid out all 10 million treasures and then put them away, I start thinking of ways to use as little of it as possible… to make the most mouthwatering meals!
This is also the case when we have nothing to eat in the house. Which, with a 9-month-preggo and a guy with a garbage disposal-sized appetite, seems to be more often the case.
But, regardless of whether the fridge is fully stocked or I’m scrounging for supper, I always appreciate a quick and easy meal. Deli ham, shredded cheese, pizza dough and a spicy, grainy mustard are staples. We’ve always got ‘em (and maybe you do, too!). So, dinner was decided.
These super simple Ham and Cheese Rollups knocked us both off our seats! Just toss your ham and cheese onto a batch of stretched out pizza dough, roll it up tight, and pinch the edges to seal. In under an hour, it crisps up into a beautifully golden, gooey loaf!
Each slice is full of scrumptious, hearty lick-your-plate goodness. Crazy delicious dunked in your favorite spicy mustard and served with a big green salad on the side.
- Coarse salt and ground pepper
- 1 pound elbow pasta
- 4 tablespoons butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour (spooned and leveled)
- 4 cups milk
- 1/8 teaspoon cayenne pepper, (optional)
- 1 1/4 cups shredded yellow cheddar cheese (5 ounces)
- 1 1/4 cups shredded white cheddar cheese (5 ounces)
- 8 ounces ham, diced into 1/2-inch pieces
- 2 slices white sandwich bread
Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Toss pasta with cheese mixture fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.