There are times when all we need is a big bowl of comfort. That is exactly what we’re making here with this ham and cheese pasta bake. I made this ham and cheese pasta the other day and sent it home with my parents. They came back the next day to insist that I put the recipe on the site, they liked it that much.
Cheese Pasta + Ham and Cheese Casserole
This dish has the flavors of a ham and cheese casserole with cheesy pasta. It’s sort of a jazzed up mac-n-cheese, but for this extra cheesy pasta bake, we’re using fusilli pasta instead of elbow macaroni. The twisted fusilli pasta is bite-sized, and all those curves make the pasta the perfect vehicle for capturing and holding the thick and creamy white sauce. Along with a creamy cheese sauce we have tossed in some Italian seasoning, parsley, green onions and a bunch of chopped ham. Perfect! This Ham and Cheese Pasta Bake reheats beautifully and lasts at least 5 days (covered) in the fridge. When reheating a large batch on the stovetop you may need to add some more milk or water to it to loosen up the sauce. Once the water has reached a rolling boil, add the pasta and stir so it doesn’t stick to the bottom of the pan. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes, until the pasta is “al dente”, cooked through but still slightly firm to the bite. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce. Add 3/4 teaspoon of salt (again, you may want to increase this to taste). Stir in 1 cup of water (can use pasta cooking water if you want).
