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Baked Ham, Swiss and Fusilli Pasta


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  • 8 ounces mini fusilli, macaroni, or other small to medium pasta, cooked as directed, drained
  • 2 tablespoons butter
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 8 to 12 ounces cooked diced ham, about 2 cups
  • 2 tablespoons flour
  • 2 cups milk or half-and-half (I used whole milk. I wouldn't go below 2%)
  • 1/2 teaspoon salt
  • Dash nutmeg
  • 1/8 teaspoon ground black pepper
  • 8 ounces shredded Swiss cheese or Gruyere
  • 2 ounces shredded Parmesan cheese, divided
  • 1/2 cup coarse soft bread crumbs
  • 1 tablespoon melted butter



Step 1

Cook the pasta as directed on package; drain and rinse. Heat oven to 350°. Grease a 2 to 2 1/2-quart casserole.In a large saucepan or skillet, melt butter over medium-low heat. Add celery and onion and cook until softened. Add ham; cook for 1 minute longer. Stir in flour until blended. Add milk, salt, nutmeg, and pepper. Cook, stirring, until thickened. Add the Swiss cheese. Set aside about 1/4 cup of the Parmesan cheese for topping and add the remaining Parmesan to the sauce with the Swiss cheese. Cook, stirring, until cheeses are melted. Add the drained pasta and stir, blending well. Spoon into the prepared casserole.
Combine bread crumbs with melted butter and remaining 1/4 cup of Parmesan cheese. Sprinkle the bread crumb mixture over the top. Sprinkle over the casserole. Bake for 25 to 30 minutes, until bubbly and lightly browned.

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