Macaroni, ham and pepper bake

Macaroni, Ham And Pepper Bake

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sherry monfils


I make this yummy dish whenever I have left-over ham.


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20 Min
20 Min


  • 1 lb
    elbow macaroni
  • 1 Tbsp
    olive oil
  • 1
    red onion, thinly sliced
  • 1 tsp
    minced garlic
  • 1 large
    red bell pepper, thinly sliced
  • 1
    14.5 oz can diced tomatoes, drained
  • 9 oz
    diced, smoked ham
  • 3 Tbsp
    chicken broth
  • 2 tsp
    dried oregano
  • ·
    salt and pepper to taste
  • 1 c
    bread crumbs, i used italian style
  • 3 Tbsp
    grated parmesan cheese
  • 2 Tbsp
    melted butter

How to Make Macaroni, ham and pepper bake


  1. Heat oven to 400. Lightly spray a 2-quart casserole dish w/ cooking spray. Cook pasta as directed, drain. Heat oil in saucepan over medium heat. Add onion, garlic and red bell pepper.
  2. Cook, stirring until sot. Add tomatoes, ham, broth and oregano. Bring to a boil. Simmer 3-5 mins. Remove from heat and stir in macaroni.
  3. Season w/ salt and pepper. Spoon into casserole dish. In small bowl, combine bread crumbs, parmesan cheese and butter. Sprinkle over casserole. Place dish on a baking sheet. Bake 20 mins, or until bubbly.

Printable Recipe Card

About Macaroni, ham and pepper bake

Course/Dish: Pasta Vegetables Pork
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: Quick & Easy Heirloom

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