Ham and Cheese Pasta Bake

No ratings yet

A cheesy, comforting Ham and Cheese Pasta Bake made with leftover ham, orzo pasta, frozen peas and carrots, and a three-cheese blend of sharp white cheddar, Gruyère, and Monterey Jack. This easy one-pot recipe comes together in under 45 minutes using the Ninja Foodi Possible Cooker Pro and is a great way to turn leftover ham into a delicious dinner the whole family will love.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 435kcal

Author: Louise

Equipment

Ninja Foodi Possible Cooker Pro
Wooden Spoon or Silicone Spatula
Measuring Cups and Spoons
Cutting Board and Sharp Knife
Cheese Grater (if shredding your own cheese)
Casserole Dish (optional, for oven browning)

Ingredients

2 tablespoon salted butter unsalted butter works too with no adjustments needed
1 cup orzo pasta rice can be substituted
1 lb leftover ham, diced into ½-inch pieces heaping 2 cups; any type of leftover ham works, including spiral sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fine grind sea salt kosher salt can be substituted
½ teaspoon black pepper increase to 1 teaspoon if you prefer more pepper
2½ cups chicken broth chicken stock or bone broth can be substituted
12 oz frozen peas and carrots about 2 cups; other frozen vegetable blends can be used
¼ cup heavy whipping cream half-and-half or whole milk can be substituted
3 oz sharp white cheddar cheese, shredded about ¾ cup shredded
3 oz Gruyère cheese, shredded about ¾ cup shredded
2 oz Monterey Jack cheese, shredded about ½ cup shredded; great melting cheese

US Customary - Metric

Instructions

Dice the leftover ham into ½-inch pieces. You need about 1 pound, which is a heaping 2 cups. Mix the seasoning blend together: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon fine grind sea salt, and ½ teaspoon black pepper. Set aside. Grate the cheese, you should have about 2cups.
3 oz sharp white cheddar cheese, shredded, 3 oz Gruyère cheese, shredded, 2 oz Monterey Jack cheese, shredded
Set the Ninja Foodi Possible Cooker Pro to Sear/Sauté on High and let it preheat. Add 2 tablespoons of salted butter and let it get about halfway melted.
2 tablespoon salted butter
Add 1 cup of orzo pasta to the melted butter. Stir to coat the orzo in the butter and toast for about 2 minutes.
1 cup orzo pasta
Add the diced ham and the seasoning blend to the pot. Give everything a good stir to combine.
1 lb leftover ham, diced into ½-inch pieces, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, 1 teaspoon fine grind sea salt
Pour in 2½ cups of chicken broth and add 12 ounces (2 cups) of frozen peas and carrots. Stir everything together, breaking up any large frozen blocks of vegetables. Place the lid on the pot and let it cook for about 5 minutes, or until the liquid just starts to come to a gentle boil (approximately 7 minutes total from when the preheat finished).
2½ cups chicken broth, 12 oz frozen peas and carrots
Turn the Possible Cooker Pro off, then immediately turn it back on and switch to the Bake function at 350℉/175℃ for 15 minutes. Remove the lid. The lid must stay off the entire bake time so the liquid can evaporate properly.
When the 15 minutes are up, the pot will switch to Keep Warm. Give everything a stir. Pour in ¼ cup of heavy whipping cream and stir to combine. This will also help cool the pot down slightly so the orzo and vegetables stop cooking.
¼ cup heavy whipping cream
Stir in 1 cup of the shredded cheese blend (half of the total cheese). Place the lid back on and let the cheese melt into the mixture for about 2 minutes on Keep Warm.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top. To brown the cheese, transfer the mixture to a shallow casserole dish and place under the oven broiler or in an air fryer at 425℉/220℃ until the cheese is golden brown. Alternatively, leave it in the Possible Cooker Pro pot and place the pot in a preheated 425℉/220℃ oven on the highest rack that will fit.
Let the pasta bake sit for about 15 minutes before serving. This resting time allows it to set up so you can cut it into clean squares. Serve warm.

Notes

Let the bake rest for 10-15 minutes before cutting so it holds together in neat squares.

STORAGE
• Refrigerator: Store in an airtight container for up to 3-4 days. The pasta will absorb some moisture as it sits.
• Freezer: Cool completely, then store in airtight containers or vacuum-sealed bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Add a splash of chicken broth or cream when reheating on the stovetop or in the oven to restore the creamy texture. Reheat in the oven or air fryer if you want to re-crisp the cheese topping.

NUTRITIONAL DISCLAIMER

Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.

Nutrition