A Taste of Childhood Memories
My Favorite is Ham and Cheese Baked Penne and When I think of comfort food, one dish that instantly comes to mind is Ham and Cheese Baked Penne. This recipe brings me back to my childhood when my mom would whip up something similar with leftover ham from Sunday dinner. The kitchen would be filled with the comforting aroma of cheese bubbling away in the oven, and we’d eagerly gather around the table, ready to dig in. The gooey, cheesy goodness paired with tender pasta and savory ham is something I never outgrew, and I’m thrilled to share my version of this classic with you.
The Perfect Leftover Solution
We’ve all had those moments after a big family meal when we’re left with more ham than we know what to do with. This Ham and Cheese Baked Penne is my go-to solution for turning those leftovers into something magical. It’s not just about using up what’s in the fridge; it’s about transforming it into a dish that feels entirely new. The rich, creamy cheese sauce made with Gruyère and Monterey Jack melts beautifully over the penne, and when you add the ham, it’s a match made in heaven.
Simple Ingredients, Big Flavor
One of the things I love most about this recipe is how simple the ingredients are, yet the flavors are anything but basic. The combination of cheeses gives the dish a depth of flavor that’s both rich and comforting. The panko bread crumbs mixed with Pecorino Romano create a golden, crispy topping that adds just the right amount of crunch. And let’s not forget the ham, which brings a savory, slightly smoky taste that ties everything together. It’s a dish that feels like a warm hug, perfect for cozy dinners at home.
A Family Favorite
Over the years, this Ham and Cheese Baked Penne has become a staple in my kitchen, especially on busy weeknights when I need something quick and satisfying. My family loves it, and I’ve lost count of how many times it’s been requested for dinner. It’s the kind of recipe that’s not only easy to make but also brings everyone to the table with a smile. Whether you’re feeding a crowd or just looking for a comforting meal for yourself, this dish never disappoints.
Table of Contents
Chef’s Notes-Ham and Cheese Baked Penne
- To ensure the penne pasta doesn’t become mushy, cook it until just al dente. It will continue to cook in the oven, absorbing some of the cheese sauce for an ideal texture.
- Gruyère and Monterey Jack cheeses provide a balanced flavor, but you can experiment with other cheeses like sharp cheddar for a more intense taste or mozzarella for extra creaminess.
- Be patient while thickening the cheese sauce. Stir constantly to prevent lumps, and make sure the sauce is smooth before adding the cheese. If it gets too thick, you can thin it out with a splash of milk.
- For a more nutritious dish, consider adding blanched vegetables like broccoli or peas to the pasta mixture. This also adds color and texture.
- For an extra-crispy topping, you can broil the dish for the last 2-3 minutes of baking. Keep a close eye to avoid burning.
- This dish can be assembled in advance and refrigerated until you’re ready to bake it. Allow an extra 5-10 minutes of baking time if starting from cold.
- Leftovers can be stored in the fridge for up to three days. Reheat in the oven to maintain the crispy topping, or in the microwave for convenience.
Ham and Cheese Baked Penne
4
servings15
minutes20
minutes559
kcal5
minutes40
minutesDive into the melty, gooey goodness of this Ham and Cheese Baked Penne! Inspired by childhood favorites, this dish combines tender penne pasta with savory ham and a rich, creamy cheese sauce. Perfect for using up leftover ham, this bake is sure to become a family favorite. It’s quick, easy, and oh-so-satisfying!
Ingredients
- Pasta Base
2 1/3 cups uncooked penne pasta
- Cheese Sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 1/2 cups shredded Gruyère cheese
1/2 cup shredded Monterey Jack cheese
- Main Ingredients
2 cups diced fully cooked ham
- Topping
1/4 cup seasoned panko bread crumbs
1/4 cup grated Pecorino Romano cheese
2 tablespoons melted butter
Directions
- Cook Pasta – Boil the penne pasta according to the package instructions until al dente. Drain and set aside. (Approx. 10 minutes)
- Prepare Cheese Sauce – In a large saucepan over medium heat, melt the butter. Stir in the flour until smooth and gradually whisk in the milk and half-and-half cream. Bring to a boil while stirring constantly until thickened (about 2 minutes). Gradually add the Gruyère and Monterey Jack cheeses until melted and smooth.
- Bake – Place the baking dish in a preheated oven at 375°F (190°C) and bake uncovered for 15-20 minutes or until bubbly and golden brown on top.
- Rest and Serve – Allow the dish to rest for about 5 minutes before serving to let the flavors meld together.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 559kcal
- Carbohydrates: 41g
- Protein: 31g
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 116mg
- Sodium: 905mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 7g
- Vitamin A: 15IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 10mg
FAQ-Ham and Cheese Baked Penne
Can I use a different type of pasta?
Yes, you can substitute penne with other short pasta like rigatoni, ziti, or rotini. Just ensure it’s cooked al dente.
How can I make this recipe gluten-free?
Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend. Also, make sure to use gluten-free breadcrumbs for the topping.
What if I don’t have Gruyère cheese?
Gruyère can be replaced with Emmental, Jarlsberg, or even a mix of cheddar and mozzarella for a different flavor profile.
Can I add vegetables to this dish?
Absolutely! Blanched broccoli, peas, or spinach work well. Add them to the pasta mixture before baking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
