I love casseroles.  And fortunately for me, my husband doesn’t mind it when I find a new recipe to try out.  As scared as he might be at the prospect of me playing the mad scientist in the kitchen, he never lets on.  He is truly a brave soul!

Over the years, I’ve found that some casseroles can look better than they actually taste, and vice-versa.  I’ve been pleased with some, and disappointed with others. 

A recipe I found at the Better Homes and Gardens website inspired me to make this dish. 


Ham, Spinach, and Pasta Casserole

Serves 6


2 2/3 c. bow tie pasta (cook according to package)
1 tbsp. margarine
1 small onion, sliced thin
2 cloves garlic, crushed
1 mini sweet red pepper, diced
1 mini sweet yellow pepper, diced
1/2 c. heavy cream
1 1/2 c. milk
1/4 c. all-purpose flour
1 1/2 c. chicken broth
1/4 c. grated parmesan cheese, heaping
1/4 tsp. black pepper
1/4 tsp. season salt
1/4 tsp. dried parsley
2 c. fresh spinach, rinsed, dried, and chopped
1 c. cooked ham, cubed or sliced
1 Roma tomato, seeded and diced
3/4 c. mozzarella cheese


In a large skillet, add margarine, onion, red and yellow peppers, and garlic.  Cook until vegetables are soft  and tender.  Add flour, milk and chicken broth; cook until it thickens – stirring often. Stir in parmesan cheese, pepper, season salt, and parsley.  Remove from heat and add ham, spinach, and pasta; mix thoroughly.  Pour into a 2 quart casserole dish that has been coated with non-stick cooking spray.  Top with tomato and mozzarella cheese. 

Bake uncovered for 22-25 minutes.  Remove from oven and allow to cool 5 minutes before serving.


So what do (we) think about this dish?  It’s a winner.  It’s creamy, cheesy, and has a hint of smoky flavor.  I served this casserole with a tossed salad and garlic bread; it was a perfect meal for a cold winter night. 


Do you like casseroles?  If so, what’s your favorite?

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