Your mom’s casserole has got nothing on this ham and bacon pasta creation

7 months ago

creamy ham and bacon pasta casserole


Casseroles have gotten a reputation of being made out of a hodgepodge of ingredients mainly from leftovers. But in reality this classic homemade dish is made with food that are comforting and familiar making it a family favorite in any meal. This version call for two mouthwatering meatsthe sweetness of ham and saltiness of bacon. Cooked with pasta, this hearty casserole will certainly satisfy everyone at the dinner table.



Makes 8-10 servings


1 pack (220 grams) Bacon or bacon strips, diced

1 Onion, chopped

3-4 cloves Garlic, chopped

1 Medium red bell pepper, diced

1 Medium green bell pepper, diced

1 pack (250 grams) Ham, diced

2 cups Chicken stock

1 can Cream of mushroom soup

1 pack All-purpose cream

1 pack (500 grams) Pasta (macaroni, penne, or fussili), cooked

Salt and white pepper, to taste

¼ cup Fine breadcrumbs

1 cup Grated quick melt cheese

  1. In a large non-stick saucepot, heat diced bacon over low to medium heat until fat renders. Stir constantly until bacon is cooked, about ten minutes.
  2. Next, add the onions and sauté for two minutes. Add garlic and cook for another minute.
  3. Mix in red and green bell peppers and cook for two minutes.
  4. Add ham and chicken stock. Mix in cream of mushroom soup and cream. Stir until well-blended.
  5. To the sauce, mix in cooked pasta gently. Season with salt and pepper. Transfer to a baking dish and sprinkle lightly with breadcrumbs. Top generously with grated quick melt cheese. Bake in a 375°F oven for 20-25 minutes or until cheese is melted and golden.


Recipe by Nina Daza-Puyat
Photographed by Ed Simon of Studio 100


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