Creamy Ham Pasta Bake

My Creamy Ham Pasta Bake is the ideal meal when you’re short of time but want a warm and comforting meal. Cubes of ham, pasta and broccoli florets are combined in a cheesy cream sauce, turned into a casserole dish, topped with buttery breadcrumbs and baked until golden and crisp. This is comfort food at its best, and like my Bacon Mac and Cheese, it is a meal that all the family will enjoy.

Course Dinner, Main Course

Cuisine Italian Inspired

Prep Time 30

Cook Time 20

Standing Time 5

Total Time 55

Servings people

Calories 1074kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Pasta Base:

200 g (7 oz) dried elbow pasta See Note 1
250 g (9 oz) broccoli florets – cut into bite-size pieces
250 g (9 oz) ham - cut into 1 cm (½ inch) cubes See Note 2

For the Creamy Sauce:

60 g (¼ cup) unsalted butter
40 g (¼ cup) plain/all-purpose flour See Note 3
750 ml (3 cups) milk
2 teaspoon Dijon mustard
2 teaspoon grainy mustard
250 g (2 ½ cups) cheddar cheese - freshly grated See Note 4
sea salt and freshly ground black pepper - to taste

For the Breadcrumb Topping:

90 g (1 cup) panko breadcrumbs
60 g (¼) unsalted butter - melted
2 teaspoon fresh thyme - finely chopped See Note 5

Instructions

Preheat your oven to 180 degrees C (355 F).
To a large saucepan of boiling water, add sea salt and season well. Add your pasta and cook it until it is very al dente.
One minute before you remove the pasta, add the broccoli florets. Drain the broccoli and pasta in a colander and set aside.
In the same saucepan that you cooked the pasta, on a medium heat, melt the butter for the breadcrumb topping.
Once melted, remove and add to a small bowl with the breadcrumbs and thyme. Stir well and set aside.
To the same saucepan, add the butter for the sauce and melt. Add in the flour and stir well with a whisk and cook for 1 minute.
Add half the milk, whisking constantly to avoid lumps forming. Add the remaining milk and increase the heat to medium high.
Bring to a simmer and cook until the sauce resembles pouring cream consistency – this will take about 5-8 minutes.
Remove from the heat and add the ham, cheese and mustards. Stir well.
Check the seasoning, adding a little pepper and salt to taste. (Keep in mind the cheese and ham is salty.)
Grease a 30 x 20 cm (12 x 8 inches) baking/casserole dish and add the pasta mixture to the dish.
Top the pasta with the breadcrumb mix.
Bake for 20 minutes or until golden and crispy on top.
Set aside for 5 minutes prior to serving.

Notes

Pasta: use a short pasta of your choice. A tubular pasta, such as rigatoni or penne, is a good choice as the sauce becomes trapped in the tubes. Be sure to choose those with ribbed sides so the sauce doesn’t slide off.
Ham: I have used leftover Maple Syrup Glazed Ham, but thickly sliced ham from the deli is suitable. This recipe is great for Christmas Ham leftovers!
Gluten-free option: for a gluten-free option, use the appropriate flour, pasta and breadcrumbs.
Cheese: don’t use packaged grated cheese; it often contains anti-caking agents that don’t melt smoothly and may make your sauce grainy.
Thyme: we prefer fresh thyme. Strip the leaves from the stems. If you use dried thyme, use ⅓ the amount and ensure that your dried thyme is fresh, or the flavour will be dull.
Pasta: it is important to undercook your pasta as it will cook further when baked.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
Make in advance: store covered in the fridge up to 24 hours ahead. When ready, sit the dish at room temperature for about 20 minutes and bake as per the recipe instructions. If baking from cold, it will need a few extra minutes in the oven.
Freezing: you can also freeze the prepared dish. Allow the dish to cool completely before wrapping well with cling wrap to avoid freezer burn. Freeze for up to two months. When you’re ready to cook, defrost in the refrigerator. Remove from the fridge about 20 minutes before cooking as per the recipe.
Leftovers: store in an airtight container in the fridge for up to 3 days. If the pasta has been at room temperature for 2 hours, it should be discarded. Ideally, if you can see that you will have leftovers, cover them as soon as they are cool and refrigerate.
Reheating: If the dish is a little dry, add a tablespoon of water or milk. Cover the dish with foil and reheat at 180 degrees C (355 F) for 20-30 minutes or until heated throughout.

Nutrition