Creamy Ham, Broccoli & Leek Pasta Bake
Creamy, cheesy and full of flavour, this comforting pasta bake combines tender pasta, savoury ham, fresh broccoli and sweet sautéed leeks in a rich garlic Parmesan cream sauce. Finished with melted Gruyère and a golden, buttery breadcrumb topping, it's the perfect cozy family dinner and a delicious way to use up leftover ham.
Prep time
20 min
Cook time
35–40 min
Serves
Ingredients
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Pasta & Filling
- 350 grigatoni or penne pasta
- 1½–2 cupscooked ham, diced
- 2 cupsbroccoli florets, cut into small bite-sized pieces
- 1 largeleek, white and light green parts only, thinly sliced
- 1 tbspbutter
- ¼ cupdry white wine
- 2 clovesgarlic, minced
- 1 tspfresh thyme leaves
Creamy Parmesan Sauce
- 3 tbspbutter
- 3 tbspall-purpose flour
- 2 cupswhole milk
- ½ cupheavy cream
- ¾ cupfreshly grated Parmesan cheese
- 1 tspDijon mustard
- ¼ tspfreshly grated nutmeg
- ¼ tspfreshly cracked black pepper
- Salt, to taste
Golden Cheese & Breadcrumb Topping
- ¾ cupfreshly grated Gruyère cheese
- ¼ cupfreshly grated Parmesan cheese
- ⅓ cuppanko breadcrumbs
- 1 tbspbutter, melted
- ½ tspfresh thyme leaves
Ingredients
Pasta & Filling
- 350 grigatoni or penne pasta
- 1½–2 cupscooked ham, diced
- 2 cupsbroccoli florets, cut into small bite-sized pieces
- 1 largeleek, white and light green parts only, thinly sliced
- 1 tbspbutter
- ¼ cupdry white wine
- 2 clovesgarlic, minced
- 1 tspfresh thyme leaves
Creamy Parmesan Sauce
- 3 tbspbutter
- 3 tbspall-purpose flour
- 2 cupswhole milk
- ½ cupheavy cream
- ¾ cupfreshly grated Parmesan cheese
- 1 tspDijon mustard
- ¼ tspfreshly grated nutmeg
- ¼ tspfreshly cracked black pepper
- Salt, to taste
Golden Cheese & Breadcrumb Topping
- ¾ cupfreshly grated Gruyère cheese
- ¼ cupfreshly grated Parmesan cheese
- ⅓ cuppanko breadcrumbs
- 1 tbspbutter, melted
- ½ tspfresh thyme leaves
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9 × 13-inch baking dish.
- 2
Bring a large pot of lightly salted water to a boil. Add the pasta and cook approximately 2 minutes less than the package directions for al dente. The pasta will continue cooking in the oven.
- 3
During the final 2 minutes of cooking, add the broccoli florets to the boiling pasta water.
- 4
Drain the pasta and broccoli together, reserving approximately ½ cup of the pasta water. Set aside.
- 5
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced leeks and cook for approximately 5–7 minutes, stirring occasionally, until softened and fragrant. Avoid browning them.
- 6
Add the garlic and fresh thyme and cook for another 30 seconds.
- 7
Pour in the white wine and simmer for 1–2 minutes, allowing most of the liquid to evaporate.
- 8
Stir in the diced ham and cook for another minute or two, just until warmed through. Remove from the heat.
- 9
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for approximately 1 minute, stirring constantly.
- 10
Gradually add the milk, whisking continuously until smooth. Stir in the heavy cream and continue cooking for 3–5 minutes, or until the sauce begins to thicken slightly.
- 11
Reduce the heat to low and stir in the Parmesan cheese, Dijon mustard, nutmeg and black pepper. Taste and add salt only if needed, as the ham and Parmesan already contribute saltiness. The sauce should be creamy and pourable rather than overly thick.
- 12
In a large mixing bowl or the pasta pot, combine the cooked pasta and broccoli with the sautéed leeks and ham. Pour the Parmesan cream sauce over everything and gently toss until evenly coated.
- 13
If the mixture seems too thick, add a little of the reserved pasta water, a tablespoon or two at a time, until the pasta is generously coated.
- 14
Transfer to the prepared baking dish and spread evenly. Sprinkle the Gruyère and remaining Parmesan over the top.
- 15
In a small bowl, combine the panko breadcrumbs, melted butter and fresh thyme. Sprinkle the breadcrumb mixture evenly over the cheese.
- 16
Place the dish in the preheated oven and bake uncovered for approximately 20–25 minutes, until the sauce is bubbling around the edges and the topping is golden.
- 17
If you'd like a little extra colour, switch the oven to broil for the final 1–2 minutes, watching carefully to prevent burning.
- 18
Remove from the oven and let rest for approximately 5 minutes before serving.
Melissa's Notes
Leftover Ham: This is a wonderful way to use leftover holiday ham. Smoked, baked or maple-glazed ham all work beautifully. Dice into small pieces so you get a little ham in every bite.
Leeks: Be sure to rinse the sliced leeks thoroughly, as dirt can hide between the layers. Use only the white and light green portions.
Pasta: Rigatoni is my favourite choice because the creamy sauce gets inside the pasta, but penne or another short pasta shape works well too.
Don't Overcook the Pasta: Cooking the pasta slightly under al dente helps prevent it from becoming too soft during baking.
Keep the Sauce Creamy: The sauce should be a little looser than you might expect before baking. The pasta will absorb some of the moisture in the oven.
Cheese: Gruyère adds a delicious nutty flavour, while Parmesan gives the sauce richness and depth. For a milder option, substitute Swiss cheese for Gruyère.
Make Ahead: Assemble the pasta bake up to one day in advance, cover and refrigerate. Keep the breadcrumb topping separate and add just before baking. You may need an additional 10–15 minutes of baking time if cooking directly from the refrigerator.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days, counting from when the ham was originally cooked. Reheat until thoroughly hot, adding a splash of milk if needed to loosen the sauce.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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