A delicious weeknight meal that’s comfort food at its best.
What happens when pasta meets up with a mozzarella and Parmesan-loaded white sauce tossed with chopped ham and herbs?
Belly-warming, rich, cheesy magic.
Elise Bauer
There are times when all we need is a big bowl of comfort.
That is exactly what were 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.
Elise Bauer
That said, it is easy to overdo it.
Start with a small amount, 1/4 teaspoon, and add more if needed.
While the pasta water is heating, prep the other ingredients.
Melt the butter in a large (3 to 4 quart), thick-bottomed pot on medium heat.
Add the minced garlic.
Let the garlic sizzle for a few seconds.
Add the flour and whisk so that any lumps are dissolved.
Let the roux (flour and butter) bubble and cook for a minute or two.
Increase the heat to medium high.
Add 14 teaspoon of ground nutmeg and 12 teaspoon of ground black pepper.
(You may want to increase these later to taste.)
Add 12 teaspoon of Italian seasoning.
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).
Drain the cooked pasta and add it to the sauce.
Add the chopped parsley and onion greens or chives.
Gently stir to combine.
Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste.
Sprinkle the top with the remaining cheese.
