This ham and pea pasta bake is a straightforward and satisfying casserole. It brings together tender pasta, savory ham, and sweet peas in a simple, creamy cheese sauce, all baked until bubbly and golden.
From start to finish, this dish comes together in about 40 minutes. It relies on common pantry staples, making it a reliable choice for a weeknight dinner when you want something comforting without a lot of fuss.
Why is Ham and Pea Pasta Bake a Must-Try?
A simple homemade sauce: The recipe starts with a basic roux of butter and flour, which ensures your cheese sauce is smooth and thickens nicely without any lumps.
Uses everyday ingredients: With pasta, frozen peas, and cooked ham, this dish is a great way to use ingredients you may already have on hand.
Baked for a golden finish: The final bake melts the cheesy topping and brings all the flavors together, creating a warm and hearty meal.
Ingredients for Ham and Pea Pasta Bake
• Pasta: Spiral pasta is a good choice because its ridges hold the sauce well, but any short pasta like penne, ziti, or medium shells will also work.
• Ham: Use leftover cooked ham or buy a thick-cut ham steak from the store. Diced deli ham is another option in a pinch.
• Cheese: Sharp cheddar gives the sauce a nice flavor, but you can substitute with mild cheddar, Colby, or a mix of Italian cheeses.
• Chicken Broth: Low-sodium chicken broth is recommended so you can control the salt level. Vegetable broth also works for a slightly different flavor.
Exact quantities are in the recipe card below.
How to Make Ham and Pea Pasta Bake
Step 1: Cook the Pasta
First, get your oven preheating and grease your baking dish. Cook your chosen pasta in a large pot of salted water until it’s al dente, meaning it still has a slight bite. Drain it well and set it aside.
Step 2: Make the Creamy Sauce
In a large saucepan, make a simple white sauce. Melt butter, then whisk in flour and cook for a minute. Slowly pour in the chicken broth while whisking to keep it smooth. Let the sauce simmer and thicken for about five minutes.
Step 3: Combine and Bake
Take the sauce off the heat and stir everything together. Add the cooked pasta, diced ham, frozen peas, and most of the cheese. After seasoning, transfer it to your baking dish, top with the last bit of cheese, and bake until it’s hot and bubbly.
What to Serve with Ham and Pea Pasta Bake
Serve this pasta bake with a simple green salad dressed in a light vinaigrette or a side of steamed green beans.
Expert Tips for Ham and Pea Pasta Bake
Feel free to swap the cheddar for another good melting cheese like Colby, Monterey Jack, or a Gruyère blend.
This recipe is great for using leftover ham from a holiday meal. You can also use thick-cut deli ham.
No need to thaw the peas. They will cook through perfectly in the sauce and during baking.
How to Store and Freeze Ham and Pea Pasta Bake
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. To reheat, bake covered in an oven-safe dish at 350°F (175°C) until warmed through, or microwave individual portions.
Ham and Pea Pasta Bake Recipe FAQs
Can I make this pasta bake ahead of time?
Yes, you can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
What other vegetables can I add?
Steamed broccoli florets, sautéed mushrooms, or corn are all great additions. Stir them in along with the peas and ham.
My sauce seems thin. What should I do?
The sauce will continue to thicken as it bakes and as the pasta absorbs some of the liquid. If it seems very thin before baking, let it simmer on the stove for a few more minutes.
Ham and Pea Pasta Bake
Ingredients
- 1 lb spiral or other short pasta 454g
- 4 tbsp unsalted butter 57g
- ⅓ cup all-purpose flour 40g
- 4 cups chicken broth 950ml
- 2 cups cooked ham diced, about 8 oz / 227g
- 1 cup frozen peas 145g
- 1 ½ cups shredded sharp cheddar cheese divided, 6 oz / 170g
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 2-quart or 8x8-inch baking dish.
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.
- While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly. This mixture is called a roux.
- Gradually pour in the chicken broth, whisking continuously to create a smooth sauce.
- Bring the sauce to a simmer and cook for about 5 minutes, or until it has thickened slightly.
- Remove the saucepan from the heat. Stir in the drained pasta, diced ham, frozen peas, and 1 cup of the shredded cheese. Season with salt and pepper.
- Pour the pasta mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining ½ cup of cheese over the top.
- Bake for 15 to 20 minutes, until the sauce is bubbly and the cheese on top is melted and golden brown. Let it rest for a few minutes before serving.
Notes
