Penne Casserole With Ham and Peas

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
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 recipe is a great way to use leftover ham, and it's a delicious combination of flavors. The cheddar cheese sauce is mixed with cooked penne, diced ham, peas, and seasonings to make a tasty casserole, baked to perfection with a buttery crumb topping. Serve this flavorful pasta casserole with a tossed salad for a complete and satisfying meal.


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

Steps to Make It

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

  2. Heat the oven to 350 F.

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

  4. In a saucepan or saute 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.

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

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

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

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

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


  • 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 in the food processor; pulse until you have soft crumbs. Using day-old bread, croissants, or bulkie rolls, make crumbs and freeze them for casserole toppings.