Baked Pasta with Ham

This baked pasta with ham is a comforting, easy-to-make dish that’s perfect for using up leftover ham. In this recipe, tender spaghetti is coated in a creamy, cheesy sauce, tossed with ham and peas, and baked to bubbly perfection.

Course Main Course

Cuisine American

Keyword easy pasta recipes, ham, leftover ham recipes, spaghetti recipes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 453kcal

Author Elizabeth Rodriguez

Ingredients

12 ounces Spaghetti broken in half
1 cup Frozen Peas cooked to about half of the package directions (just enough to defrost)
2 (10.5-ounce) cans Condensed Cream of Chicken Soup (or cream of mushroom soup)
1 cup Chicken Broth
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ teaspoon Black Pepper
2 cups Shredded Cheddar Cheese mild or medium, divided (1 cup for the sauce, 1 cup for topping)
4 tablespoons Grated Parmesan Cheese divided (2 tablespoons for the sauce, 2 tablespoons for topping)
1 pound Cooked Ham diced
Salt for the pasta water

Instructions

Bring a large pot of water to a boil over medium to medium-high heat so it’s ready when needed for the pasta.
Cook the peas just enough to defrost them. Cook them for about half the package's suggested time.
Preheat the oven to 350°F.
In a medium saucepan, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper. Stir well until smooth.
Place the pan over medium heat and stir often until the sauce comes to a simmer. Lower the heat to medium-low to low, cover, and let it gently simmer, stirring occasionally to prevent sticking.
Raise the heat on the pasta water if it’s not boiling yet. Add salt and cook the spaghetti according to package directions for al dente. Drain well and set aside.
Remove the sauce from the heat and uncover. Add 1 cup of cheddar cheese and 2 tablespoons of Parmesan cheese. Stir until melted and smooth.
Combine the spaghetti, ham, peas, and sauce. Stir until evenly mixed.
Transfer the mixture to a large baking dish (approximately 2.7 to 3 quarts) and cover loosely with aluminum foil.
Bake for 25–30 minutes or until hot and bubbly around the edges.
Remove the foil and sprinkle the remaining cheddar and Parmesan cheese over the top.
Bake for 3–5 minutes until the cheese is melted.
Remove it from the oven and let it sit for a few minutes before serving.

Notes

Don’t overcook the pasta. Cook it just to al dente so it holds its shape and doesn’t become mushy in the sauce.
Watch the salt. If you’re sensitive to salt, use low-sodium products where possible, such as reduced-sodium cream of chicken soup, broth, and cheese.
Heat the cheese gently. Overheating can make it grainy.
Shred the cheese by hand for a smoother sauce, as pre-shredded cheese contains additives that can affect texture.

Nutrition