Ham & Bow Tie Bake

I’m still up to my eyeballs in ham. I made that crockpot beer ham a few weeks ago and have turned it into three different dishes—but I still have ham leftover.

And that was a small, 3 pound ham, too!

If you made a ham for Thanksgiving, you’re probably swimming in ham slices as well. Luckily for you, I got you covered with how you can use it up. If you chop up a cup or so of ham, you’ve got endless possibilities. Breakfast, lunch, dinner—you name it.

This recipe came from one of my first recipe boxes I filled up with transcribed recipes. I’m pretty sure it was from a Taste of Home booklet or something similar, it’s got easy-casserole-esquee recipe written all over it. I love a good dump and bake dish. Ham, cheese, alfredo sauce, some veggies and pasta—that’s all you need for a great casserole.

Chop up some of that leftover ham and get to work. This recipe would be good with any combination of veggies—carrots and peas, bell pepper and mushrooms, you name it. If it’s in your fridge, throw it in!

Enjoy!

Ham & Bow Tie Bake

Servings: 6-8
Time: 35 mins
Difficulty: Easy
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Creamy, cheesy ham pasta with spinach, broccoli and mushrooms.

Ingredients

1 lb. bow tie pasta
1 head of broccoli, chopped into florets
2 cups fully cooked ham, chopped
1 (16 oz) jar prepared alfredo sauce
1 cups shredded cheese (cheddar, jack or swiss)
1 cup sliced mushrooms
2 cups spinach

Directions

Preheat oven to 375 degrees. Boil pasta according to package instructions. During last 2-3 minutes of cooking time, add spinach and mushrooms. Drain. In a large bowl, stir together all of the ingredients and just half of the cheese.
Pour mixture into a greased 13×9″ baking dish. Top with remaining cheese. Bake for 20-25 minutes or until bubbly.

Step-By-Step Instructions