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. It’s a family-friendly meal that’s simple to prepare and great for busy weeknights.

Ingredients

• Spaghetti – Spaghetti works well in this recipe, but other pasta shapes will also do. Use what you have on hand if needed.
• Vegetables – We use frozen peas in this casserole, but a frozen mixed vegetable blend (carrots, peas, corn, and green beans) would also be delicious.
• Pantry staples – Condensed cream of chicken soup forms the base of the creamy sauce, while chicken broth helps thin it out and adds another layer of flavor.
• Seasoning – This pasta bake is simply seasoned with garlic powder, onion powder, and black pepper, enhancing the flavor with minimal prep. You will also need salt for the pasta water (not pictured).
• Cheese – Mild or medium cheddar melts beautifully into the sauce and creates a golden, cheesy topping. Grated Parmesan adds a slightly salty, nutty flavor.
• Cooked ham – A great way to use up leftovers, but thick-cut deli ham or a ham steak from the store also works well.

Prep work: tips and notes

• Don’t overcook the frozen vegetables. Follow the package directions but cook them for about half the suggested time—just enough to defrost.
• Break the spaghetti neatly. Use a clean kitchen towel to cover the spaghetti before breaking it in half to prevent pieces from scattering. Breaking the spaghetti in half ensures even distribution throughout the casserole.
• Hand-shred the cheese for a smoother texture. Pre-shredded cheese contains additives to prevent caking, which can make it grainy when melted.

How to make baked pasta with ham

• Start a large pot of water over medium to medium-high heat to get it going for the pasta later.
• Prepare the peas by cooking them according to the package directions, but only for half the suggested time—just enough to defrost them.
• Preheat the oven to 350°F.

1. Add the cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper to a medium saucepan.
2. Stir well until the ingredients are combined, and the sauce is smooth. Place the pan over medium heat, stirring often, until it comes to a simmer.
3. Lower the heat to medium-low to low and cover the pan. Keep the sauce at a gentle simmer, stirring occasionally to prevent it from sticking to the bottom.
4. Raise the heat on the pasta water (if it’s not boiling already). Drop the pasta and cook it according to the package directions for al dente. Remember to salt the water generously. Drain well and set it aside for a moment.

5. Take the sauce off the heat. Uncover and let it stop simmering. Add 1 cup of cheddar cheese and 2 tablespoons of Parmesan cheese. Stir well until melted.
6. Combine the spaghetti, ham, peas, and sauce, stirring until evenly mixed.
7. Add the mixture to a large baking dish (approximately 2.7 to 3 quarts) and cover loosely with aluminum foil.
8. Bake for 25–30 minutes until hot and bubbly around the edges. Remove the foil, then top with the remaining cheddar and Parmesan cheese.

Bake for 3–5 minutes until the cheese is melted. Remove it from the oven and let it set for a few minutes before serving.

Substitutions and variations

• Use cream of mushroom instead of cream of chicken if you prefer a different flavor.
• If you’re watching your salt intake, opt for reduced-sodium broth, canned soup, and ham—there are plenty of good-quality options available.
• Swap spaghetti for other long noodles like linguine or fettuccine (also cut in half) or use a short pasta like rigatoni or ziti.
• Substitute the cheese if desired. Use a cheddar blend, or other cheeses that melt well such as mozzarella, Monterey Jack or Gruyere.

Storing and reheating instructions

• Refrigerator: Allow the casserole to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
• Freezer: To freeze, cool the casserole quickly and transfer it to airtight, freezer-safe containers. Leave about an inch of space to allow for expansion. Label with the contents and date, and freeze for 2 to 3 months.
• Reheating: If frozen, thaw overnight in the refrigerator before reheating.
  • Oven: Place the casserole in an oven-safe dish, cover with foil, and reheat at 350°F until heated through, about 20–25 minutes.
  • Microwave: Transfer a portion to a microwave-safe dish and heat in 1-minute intervals, stirring in between, until hot.
  • Skillet: Add a teaspoon or two of broth or water to a nonstick skillet. Warm the pasta over medium-low heat, covered, until heated through. Stir occasionally to prevent sticking.
• Food safety: Perishable foods should not be left at room temperature for more than 2 hours; if the ambient temperature is above 90°F, this time reduces to 1 hour. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.

Pasta casseroles are an easy way to get dinner on the table without much fuss. They’re crowd favorites and are usually budget-friendly. If you enjoyed this recipe and are looking for more delicious options, don’t miss Italian sausage rigatoni, our kid-favorite pizza pasta bake, the classic beef and macaroni casserole, or our popular baked ziti with sausage. They’re all hearty, satisfying, and perfect for a family dinner!

📖 Recipe

Baked Pasta with Ham

Elizabeth Rodriguez

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.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 8

Calories 453 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

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• 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

Serving: 1.5cupsCalories: 453kcalCarbohydrates: 41gProtein: 27gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 78mgSodium: 1519mgPotassium: 373mgFiber: 2gSugar: 3gVitamin A: 580IUVitamin C: 21mgCalcium: 251mgIron: 2mg

The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.

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