Easter is almost here, and leftover ham is an easy way to stretch a holiday meal into several delicious dinners. This ham and cheese pasta bake is a great use for leftover ham — rich, cheesy, and simple to prepare. If you prefer other ways to use ham, try grilled ham and pineapple kabobs, a ham and broccoli braid, or a cheesy potatoes and ham casserole. But if you want something comforting and different for a weeknight, this pasta bake fits the bill.
This dish features a creamy white cheddar sauce that’s richer than the photos suggest. Fresh spinach adds color and a mild, bright flavor that balances the cheese and ham. It’s a hearty, family-friendly meal that’s satisfying on its own and easy to adapt to what you have on hand.
I often rotate between chicken and ground beef, so a pasta bake with ham and white pasta felt like a nice change. Using white pasta instead of whole wheat gives this casserole a classic, comforting texture. The combination of melted sharp cheddar and Parmesan creates a creamy, flavorful sauce that coats the ziti perfectly.
Ham and Cheese Pasta Bake
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Ingredients
- 16 oz Ziti
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups 2% milk
- 8 oz Extra sharp white cheddar, shredded (about 2 cups)
- ¼ cup shredded Parmesan cheese
- 1 tsp garlic powder
- ½ tsp pepper
- 1 lb fully cooked ham, cubed (about 2 to 3 cups)
- 10 oz bag fresh spinach, thinly sliced
Instructions
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Cook the ziti according to package directions; drain and set aside.
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While the pasta cooks, melt the butter in a large stockpot over medium heat. Whisk in the flour until smooth, then gradually add the milk. Bring the mixture to a boil and cook, stirring, for about 2 minutes or until it thickens.
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Reduce the heat and stir in the shredded cheddar, Parmesan, garlic powder, and pepper. Continue stirring until the cheeses melt and the sauce is smooth.
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Add the drained ziti to the sauce, then fold in the cubed ham and sliced spinach. Cook briefly until the spinach wilts, then transfer everything to a greased 13×9-inch baking dish.
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Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the casserole is heated through and bubbling around the edges. Let stand a few minutes before serving.
Notes
Substitutions: use any short pasta instead of ziti, substitute baby spinach with chopped kale or frozen spinach (thawed and drained). For a lighter sauce, use low-fat cheese and milk. Leftovers keep well refrigerated for 3–4 days and reheat in the oven or microwave.
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