Penne Casserole With Ham and Peas

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 01/09/20
Penne, Ham, and Pea Casserole
Diana Rattray
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
773 Calories
41g Fat
68g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 773
% Daily Value*
Total Fat 41g 52%
Saturated Fat 22g 112%
Cholesterol 110mg 37%
Sodium 910mg 40%
Total Carbohydrate 68g 25%
Dietary Fiber 5g 19%
Protein 33g
Calcium 731mg 56%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This penne casserole with ham and peas recipe is a great use for leftover ham. The ham pasta bake offers a delicious combination of flavors that everyone is sure to enjoy. It's also easy to make, even on a busy weeknight.

The recipe features a cheddar cheese sauce that is mixed with cooked penne, diced ham, peas, and seasonings. It's baked with a cheese and buttery breadcrumb topping, which always makes a casserole just a little tastier. Serve it with a tossed salad for a complete and satisfying meal.

Ingredients

  • 3 cups (12 ounces) penne pasta
  • 1 1/2–2 cups peas (frozen; thawed)
  • 6 tablespoons butter (divided)
  • 3 green onions (thinly sliced)
  • 2 tablespoons parsley (fresh; chopped)
  • 1/2 teaspoon garlic (finely chopped)
  • 5 tablespoons flour (all-purpose)
  • 3 cups milk
  • 2 cups ham (diced)
  • 2 1/2 cups cheddar cheese (about 12 ounces; divided)
  • 1 1/2 cups breadcrumbs

Steps to Make It

  1. Gather the ingredients.

  2. Spray a 3-quart baking dish with nonstick cooking spray or lightly grease it with butter.

  3. Heat the oven to 350 F.

  4. In a large saucepan, cook the pasta in boiling salted water, following the package directions. Drain in a colander and rinse with hot water.

  5. In a saucepan or sautè pan, melt 4 tablespoons of butter. Add the green onions, parsley, and garlic; cook, stirring, for 1 minute. Add the flour and cook, stirring, for 1 minute.

  6. Stir in the milk and cook, stirring, until thickened. Add the ham and 2 cups of the shredded cheese. Cook, stirring, until the cheese is melted and the sauce is hot and bubbly.

  7. Add the drained pasta and peas to the sauce, mixing well and heating through.

  8. Spoon into the baking dish. Sprinkle with 1/2 cup of cheddar cheese.

  9. Melt the remaining 2 tablespoons of butter and toss with ​the breadcrumbs. Sprinkle over the shredded cheese layer.

  10. Bake for about 30 minutes, until crumbs, are browned and the casserole is hot and bubbly.

  11. Serve and enjoy!

Tips

  • To cook the peas with the pasta, add the frozen peas to the pasta during the last 2 minutes of cooking time and add 2 minutes to the cooking time. Drain the pasta and peas together and rinse with hot water.
  • For bread crumbs, tear a few slices of bread and put the pieces in a food processor. Pulse until you have soft crumbs. It's a great use for day-old bread, croissants, or bulkie rolls, and you can make crumbs and freeze them to have on hand for casserole toppings.

Recipe Variations

  • Add oregano, basil, or an Italian seasoning mix to the sauce along with the parsley.
  • Switch to leftover chicken or turkey, or use canned tuna (drained) instead of ham.

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