Ham and Pasta Casserole

Crystal ~


Rich, creamy and sinfully delicious! You may be tempted to eat it straight from the saucepot before its baked. :)

☆☆☆☆☆ 0 votes
approx 6-8
15 Min
35 Min


2 cups cooked, cubed ham
8 ounces linguine or spaghetti, cooked and drained
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
1 cup onion, chopped
1 cup monterey jack cheese, shredded ( use any cheese you like)
½ cup parmesan cheese, freshly shredded
1½ cups of half and half
1 cup chicken broth
¼ cup cooking sherry or white wine
4 tablespoons butter
4 tablespoons cornstarch
1 teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 teaspoon yellow mustard


1Preheat oven to 350 degrees.
2Grease a 2 quart casserole dish; set aside. Prepare pasta.
3In a medium stock pot add the butter. Over medium heat, melt the butter and add the onion, and bell peppers. Cook for 3-5 minutes.
4Stir in the cornstarch and stir until blended. Stir in the chicken broth, sherry, and half and half. Cook until mixture until it becomes thickened.
5Turn heat to low and stir in the Parmesan cheese and half of the Monterey Jack cheese; stirring until cheese is melted and creamy. Remove from heat and stir in mustard, salt, pepper and ham.
6Combine the cooked pasta with the sauce mixture.
7Add the pasta mixture to prepared casserole dish. Sprinkle remaining Cheese on top of casserole.
8Cover with foil and bake for 35-40 minutes.

About this Recipe

Course/Dish: Pork, Casseroles
Main Ingredient: Dairy
Regional Style: American