Ham and pea pasta is an easy family meal loaded with cheesy comfort. A crunchy, toasted breadcrumb topping gives it a gorgeous finish that makes every bite extra delicious.
What Makes Creamy Ham Pasta Shine
- Why Make It: I rely on the simplicity of this no fuss casserole so I can unwind and relax after the hectic holiday rush.
- Flavor: Cheesy flavors are beautifully balanced between sweet peas and smoky ham, all tied together in rich, creamy sauce.
- Skill Level: It is ideal for beginners who want to master the foundation skill of making a roux-based sauce.
- Budget: Ham pasta bake lets you stretch small amounts of leftover holiday ham and vegetables into a full meal that will feed a crowd.
Ingredients for Ham and Pea Casserole
- Ham: Cheesy ham pasta is a recipe made for giving new life to holiday ham. If using honey glazed or pineapple ham, scrape off the sticky topping because it will clash with the cheese sauce.
- Butter: The fat and flavor of real butter makes the best flavor for roux, and binds well with the flour.
- Cream Soup: Use any brand or kind of cream soup. It will stretch the sauce and give it a smooth texture and savory flavor.
- Cheeses: Use two kinds. Sharp cheddar from a block melts the best and has the most flavor, while mozzarella makes the sauce thicker and pleasantly stretchy.
- Pasta: Ziti has a firm texture that holds up to cooking in sauce. Par boil to a chewy consistency, then drain, and add to the sauce. It will continue to cook in the oven.
- Peas: Baby frozen peas add a wonderful sweetness that kids love. Do not use canned peas as the texture is too soft.
Variations
- Regarding soup, I prefer cream of chicken, but cream of mushroom, celery, or asparagus soup are all great options. Mix them for delicious flavor combos. Alterntately make a sauce from chicken broth and milk.
- Try Monterey Jack cheese for a little chili heat and Swiss or Jarlsberg to get the flavor of cordon bleu.
- If you prefer more tender pasta bites, use penne, rotini, or small shells.
- Add veggie leftovers from the holidays. Broccoli, asparagus, spinach or mushrooms will all combine well with the peas and other ingredients in this recipe.
- If you don’t have ham, sub in chicken or turkey.
How to Make Creamy Ham Pasta
- Starting with a roux, make the cheese sauce and par-boil the pasta in salted water (full recipe below).
- Combine all ingredients in a casserole dish and bake.
- Sprinkle on topping and broil briefly for a golden crust.
Serve with a green salad with a tangy vinaigrette and rolls.
Pro Tips
- For extra flavor, sauté a little onion or garlic in the butter before adding flour, or add garlic and onion powder to the finished sauce.
- Love an extra saucy dish? Make a Parmesan garlic sauce to serve in a gravy boat at the table.
- An extra crispy topping can be achieved with buttered breadcrumbs. Mix the breadcrumbs with melted butter, then sprinkle on top. Add Parmesan cheese for extra flavor.
Storage & Leftovers
- Store cheesy ham pasta in the refrigerator in an airtight container up to 4 days.
- Reheat covered in the oven at 350°F or microwave in portions with a bit of cream or splash of milk.
- If making ahead, assemble without the topping, and refrigerate. Bake as directed.
- Freeze in the baking dish, then remove and wrap in foil and plastic to store for up to 2 months. Simply unwrap casserole and slip back into the pan to bake. Thaw overnight and bake as directed.
- To bake from frozen, cover with foil and double the time, add the topping halfway through.
Creamy Comfort Classics
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Ham and Pea Pasta
This easy ham and pasta casserole blends ham, peas, and melty cheese in a family-friendly dinner.
Equipment
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 2 cups milk
- 8 ounces condensed cream of chicken soup (or your favorite condensed soup)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 ounces ziti pasta
- 2 cups peas
- 4 cups diced ham
- ¼ cup dry bread crumbs
Instructions
- Preheat oven to 375°F and grease 9×13 baking pan.
- In a medium skillet on medium heat, melt butter. Add flour and cook for 2 minutes to make a roux. Add milk, slowly, whisking until combined. Add condensed cream of chicken soup and whisk until combined. Add cheese and mix until well combined and cheese is melted.
- Meanwhile, cook pasta 1 minute less than directed on package. Add peas for the last 2 minutes (for frozen, or 1 minute for fresh).
- Drain and add pasta back to pot. Add diced ham and about ½ of sauce. Stir to combine. Add more sauce to desired consistency. (I had about ⅔ cup of sauce leftover).
- Pour pasta into a 9×13 baking pan.
- Bake for 30 minutes. Sprinkle breadcrumbs on top of casserole and broil for about 3 minutes, or until browned.
Notes
- Refrigerate leftovers for up to 4 days, or freeze for up to 2 months.
Nutrition Information
Calories: 469 | Carbohydrates: 38g | Protein: 29g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 1357mg | Potassium: 304mg | Fiber: 3g | Sugar: 7g | Vitamin A: 911IU | Vitamin C: 15mg | Calcium: 373mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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My kids favorite and they like the leftovers even more! Candace’s Husband
for this ham and pea pasta bake recipe can you also add red and green peppers, onions and mushrooms to it? am making it today and also can you add mushroom soup and chicken soup together for the sauce?
I have never tried, but I think that sounds delicious. I would love to hear how it turned out!
We made this yesterday and may I say we were shocked?! A spice loving family, we were certain this would be too bland for us; no onion? no garlic? not even salt or pepper? But to be fair we made it as written and we LOVED it. Truly Candace, we will not be looking elsewhere for a leftover ham recipe. Thanks so much.
We are so happy you enjoyed this recipe, Karen! Thanks for leaving a comment 🙂
Something’s telling me that asparagus would be good in this as a substitute for peas
That sounds delicious, Kim! Let us know how it turns out if you decide to try it 🙂
Me, my husband and my Mother-in-law loved this casserole. The only thing I did different was I added some salt, pepper and garlic. I did not use all of the sauce either. I will be aking this again. Thank you
You’re welcome Carol! I’m happy to hear it was such a hit! My kids ask for this one on repeat.
It doesn’t have any seasoning in it. Is it bland?
Hi Elaine, we do not find this to be bland at all. There is plenty of flavor in the ham, soup, and peas. The flavors shine through beautifully! You could also add some Italian seasoning or your favorite seasoning to give it a little change of flavor if you’d like!
Can you substitute cream of mushroom for the chicken.
Yes Barb, your favorite cream soup will work perfectly in this recipe! Enjoy the recipe!
Looks and sounds wonderful! Making it for dinner tonight. One question- when adding the cheese to to the roux and milk, do you melt it? It says to combine, but normally you melt it. Just checking
Thanks so much for sharing the recipe!
Yes, combine until melted. I’ve updated the recipe, thank you! You’re welcome and enjoy Patty!
This was a huge hit in our house tonight! For those with bigger families, this recipe will fully sauce a 16-oz bag of penne. I also cooked the pasta in it’s own pot, but assembled the rest in my enameled Dutch oven and baked it in there as well. Worked great and fed 2 adults and 3 kids with leftovers to spare!
So glad to hear how much you enjoyed the ham and pea pasta bake Haley! Thank you for sharing your tips!
Delicious!! I added mixed frozen veggies since that’s all I had as well as a bag of frozen cauliflower and it was a big hit!
So happy to hear that Tati! Love the idea of adding all the mixed veggies!
I had leftover ham and was searching for an easy, cheesy recipe. I made yours and it was delicious! I added a scoop of minced garlic to the roux in step 2, otherwise followed recipe exactly. I’ll be making it again!
That sounds so good Heidi! I love garlic. So happy to hear that you loved the pasta bake!
This looks so creamy and comforting, I can’t wait to make it!
Thank you! It’s so great for leftover ham!