Macaroni, ham and pepper bake

Macaroni, Ham And Pepper Bake

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sherry monfils


A simple, delicious casserole. Great for left over ham.


★★★★★ 1 vote

20 Min
20 Min


  • 1 lb
    elbow macaroni
  • 1 Tbsp
    olive oil
  • 1
    red onion, thinly sliced
  • 1 tsp
    minced garlic
  • 1
    red bell pepper, thinly sliced
  • 1
    14.5 oz can diced tomatoes, drained
  • 9 oz
    cooked, diced ham
  • 3 Tbsp
    chicken broth
  • 2 tsp
    dried oregano
  • ·
    salt & 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 macaroni as directed, drain. In lg saucepan, heat oil over medium heat.
  2. Add onion, garlic and red bell pepper. Cook, stirring for 5 mins. Add tomatoes, ham, broth and oregano. Bring to a boil. Simmer for about 3 mins, or until liquid is reduced some. Stir in macaroni. Season w/ salt and pepper.
  3. Spoon into casserole dish. In small bowl, mix bread crumbs, parmesan cheese and melted butter. Sprinkle over casserole. Place casserole dish on a baking sheet. Bake casserole for about 20 mins, or until browned on top and bubbling.

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About Macaroni, ham and pepper bake

Course/Dish: Pasta Pork
Other Tag: Quick & Easy

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