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Creamy Ham and Pasta Bake

Creamy leftover ham mixed with pasta, peas and corn is easy, cheesy and a delicious way to use up holiday ham!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 360kcal
Author Dee


  • 1 pound cooked penne pasta
  • 1 tablespoon olive oil or butter
  • 2 cups cooked ham, cubed
  • 1 cup chopped yellow onion
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 ½ cups shredded mozzarella cheese (divided)
  • 1 tablespoon Italian seasoning
  • ½ teaspoon ground pepper
  • ½ cup frozen peas
  • ½ cup frozen corn


  • Preheat oven to 400 degrees
  • Cook pasta according to package directions, until just slightly soft, and drain and set aside
  • In a large non-stick pan, heat the onion in olive oil or butter on medium heat until onion is soft.
  • Add the ham, peas and corn, and heat until warm.
  • Stir in the heavy cream, sour cream and mustard, and when warm, stir in 1 cup of the cheese.
  • When sauce is hot and cheese is melted, but not bubbling, add the pasta, pepper and Italian seasoning, and mix well.
  • Transfer pasta mixture into a large baking dish, add the remaining cheese, and bake for about 15 to 20 minutes or until bubbly and top is slightly golden.


Calories: 360kcal | Carbohydrates: 25g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 260mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 6.3mg | Calcium: 178mg | Iron: 1.4mg