Cheesy Ham and Broccoli Pasta Bake

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    Cheesy Ham and Broccoli Pasta Bake

    Cheesy Ham and Broccoli Pasta Bake


    61 people made this

    About this recipe: Once you make this pasta dish, it will become a firm favourite. Wholewheat pasta is baked with broccoli and ham in a Cheddar cheese sauce.

    Serves: 6 

    • 400g wholewheat fussili pasta
    • 285 frozen broccoli
    • 1 tablespoon olive oil
    • 270g diced fully cooked ham
    • 425g ready-made cheese sauce
    • 125ml semi-skimmed milk
    • ground black pepper to taste
    • 125g grated mild Cheddar cheese

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    2. Bring a large pot of lightly salted water to the boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
    3. Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
    4. Heat the olive oil in a large frying pan over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in cheese sauce sauce and the milk; stir to blend, sprinkle with pepper and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
    5. Spread the bubbling pasta mixture into the prepared baking dish, top with grated Cheddar cheese. Bake in the preheated oven unil hot and the cheese is melted and starting to brown, about 30 minutes.
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    Reviews in English (135)


    If I could I would give this 4 & 1/2 stars. I save 5 stars for super exceptional stuff. My husband loved this and I have to say it was quite good. First I used regular linguini pasta instead of whole wheat rotini. I used 1 (10 oz) container of Buitoni regular alfredo sauce and 1 (10 oz) container of Buitoni light alfredo sauce from the cold case at the grocery store. I have used the jarred varieties of alfredo sauce before and have never been satisfied with the taste of any of them so I thought I would try the more fresh version. I personally think that it was hands down much better than the jarred. I upped the milk to 3/4 cup intead of 1/2 and used 16 ozs of pasta. Then I used Kraft 2% Colby Jack Monterey but used 2 cups so it was a little cheesier. I found the recipe easy to follow and quick to put together. Definetely a keeper. In the future I will make it with shrimp or chicken as well as the ham. Thanks for sharing the recipe mrs. embee.  -  03 Nov 2009  (Review from Allrecipes US | Canada)


    I had some leftover ham in the freezer from Easter, so thought this sounded like an easy, comforting dish. I made my own cheese sauce with half chicken broth, half 2% milk, and some sharp cheese along with the Colby-Jack. This was surprisingly good, and fast. I will keep this one and maybe try leftover chicken next time. Thank you mrsembee!!  -  01 May 2012  (Review from Allrecipes US | Canada)


    This recipe was great! I changed it though - I used 16 oz of Garden Rotini; I added 2 cups of Velveta to the Alfredo instead of the shredded cheese; I sauteed the ham in olive oil with half an onion chopped, 2 cloves of garlic and a 1/2 tsp. Italian seasoning; I used a 12oz bag of microwave in the bag Broccoli. I also didn't bake it, I just threw all the cooked items in a pot!  -  24 Oct 2010  (Review from Allrecipes US | Canada)

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