Broccoli Cheddar Ham Pasta Casserole Recipe
I’m officially obsessed with this recipe. It’s one of those easy dinners that you come back to over and over, and my family has yet to get tired of it! It’s yummy, flavorful, savory, hearty, and full of cheesy goodness. Not to mention higher in protein, so it’s filling and goes a long way!
If you’ve been searching for a healthy dinner idea that’s easy, hearty, and healthier, then this Broccoli Cheddar Ham Pasta Casserole recipe is for you. It’s the ultimate healthy comfort food! I love it, my family loves it, and I’m so excited to share it – every bite is so good!
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Ingredients
- Broccoli Florets – Fresh or frozen, either works!
- Avocado Oil
- Diced Ham
- Protein Pasta – There are so many great types of protein pasta out there. You can always go with chickpea pasta or a gluten-free pasta, too!
- Low-Fat Cottage Cheese – This gives this pasta casserole recipe a higher protein amount and makes for the base of the creamy sauce!
- Milk – I like to use regular milk for this recipe, but unsweetened cashew milk or soy milk work great, too.
- Salt/Pepper
- Minced Garlic
- Shredded Cheddar Cheese
- Pasta Water – Just be sure to reserve a little bit of the water that the pasta was cooked in. This helps the sauce thicken to creamy perfection!
- Breadcrumbs – Optional, for topping. These cauliflower crumbs are a great alternative for a gluten-free or healthier option!
How to Make Broccoli Cheddar Ham Pasta Casserole
This Broccoli Cheddar Ham Pasta Casserole is one of my absolute favorite weeknight dinners! It’s cozy, cheesy, and packed with protein—perfect for a busy family dinner or even meal prep. Here’s how to make it:
- Roast the Broccoli: Start by roasting your broccoli florets for that slightly caramelized, nutty flavor. Toss them with a little avocado oil and a pinch of salt, then let the oven do its magic.
- Cook the Pasta: While the broccoli is roasting, boil the protein pasta. Don’t forget to reserve some of that starchy pasta water—it’s the secret to a silky, creamy sauce!
- Blend the Sauce: Cottage cheese is the star of this healthier, high-protein sauce! Blend it with milk, garlic, and seasonings until it’s creamy and smooth. Warm it in a skillet, stir in the reserved pasta water, and melt in half the cheddar cheese.
- Combine Everything: Toss the cooked pasta in the creamy sauce, then stir in the roasted broccoli and diced ham. The sauce thickens beautifully as it cools—so satisfying!
- Bake: Keep it in the oven-safe pan or place it in a 9×13″ Casserole Dish. Top with the remaining cheddar cheese and optional breadcrumbs for a crispy, golden topping. Pop it in the oven until it’s bubbly and irresistible!
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Tips
- Roasting Broccoli: For maximum flavor, spread the florets in a single layer on the baking sheet and roast at 400°F until they’re tender and slightly crispy.
- Perfect Sauce Consistency: If the sauce feels too thick, add a splash more milk. Too thin? Let it simmer for an extra minute to thicken up.
- Cottage Cheese Hack: Don’t love the texture of cottage cheese? Blending it with the milk makes it completely smooth while keeping all that protein! Ricotta cheese is also a great alternative.
- Cheese Choices: Sharp cheddar is my go-to for that bold cheesy flavor, but you can use a blend of cheeses if you prefer—Gruyère or Parmesan are great options!
Variations for Ham Casserole
There are so many ways to make this pasta casserole your own! Here are a few variation ideas:
- Healthy Chicken Broccoli Pasta Casserole – Swap the ham for shredded rotisserie chicken or diced cooked chicken breasts. You’ll still get that protein boost, but with a different flavor profile.
- Vegetarian Broccoli Cheddar Casserole – Skip the ham and add more roasted veggies, like cauliflower, mushrooms, or zucchini.
- Gluten-Free Pasta Casserole – Use your favorite gluten-free pasta and breadcrumbs to make this dish completely gluten-free.
- Spicy Kick – Add a pinch of red pepper flakes or diced jalapeños to the sauce for a little heat!
How to Store
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through.
Freezer: Let the casserole cool, then store it in an airtight container. Place it in the freezer and keep for up to 3 months! While it can be reheated from frozen in the microwave, it’s even better when it’s thawed overnight in the fridge and reheated in the oven.
Comforting Winter Dinners You’ll Love
- The BEST Easy Healthy Lasagna Recipe
- Winter Spiced Chickpea Power Bowls
- Potato Leek Soup
- Slow Cooker Mashed Potatoes
- Homemade Tomato Soup
- Chicken Spinach Artichoke Stuffed Shells
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Broccoli Cheddar Ham Pasta Casserole
Equipment
Ingredients
- 3 cups broccoli florets (fresh or frozen)
- 1 Tablespoon avocado oil
- 12 ounces diced ham
- 12 ounces protein pasta
- 16 ounces low-fat cottage cheese
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 Tablespoon minced garlic
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup pasta water
- breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 400 degrees F.
- Place broccoli on a sheet pan with oil and a pinch of salt (to taste), then roast for 15-20 minutes.
- Once the broccoli is done, remove from the oven and lower the heat to 350 degrees F.
- Cook the pasta according to the directions on the box.
- In a blender, combine the cottage cheese, milk, salt/pepper, and garlic and blend until smooth.
- Pour the blended sauce into a non-stick skillet and warm over low heat.
- Meanwhile, reserve 1/4 cup of the cooked pasta water, then drain the pasta.
- Add the pasta water to the sauce and 1/2 of the cheddar cheese, then stir until it melts.
- Add the cooked pasta to the skillet.
- Turn off the heat and stir the pasta continuously in the sauce for 1-2 minutes allowing the sauce to coat the pasta and thicken. The sauce will continue to thicken as it cools.
- Stir in the roasted broccoli and diced ham.
- Top with the remaining cheese and breadcrumbs, then bake for 10-15 minutes and enjoy!
Malia says:
This is very yummy. It reminded me of a recipe that my mom made for me when I was a child. I adapted the recipe a little bit using almond milk and Greek yogurt instead of cottage cheese. I used dried oignons instead of bread crumbs but I think I will you the bread crumbs the next time, because I would like more crunch. Thanks for a great recipe! Oh…my mom always used spaghetti, so I did too.
Jar Of Lemons replied:
Love to hear this, Malia. Thanks so much for the review!