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Ham & Cheese Ziti Recipe

Ham & Cheese Ziti Recipe

This versatile dish is a crowd-pleaser. You can easily take the recipe and make it your own by changing up the cheeses or veggie. My family loves it! —Donna Bailey, Oreland, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:6 servings

Ingredients

  • 1 package (16 ounces) ziti
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 2 cups (8 ounces) shredded white cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 3 cups cubed fully cooked ham
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

  • 1. Prepare ziti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheeses, garlic powder and pepper. Cook and stir until cheese is melted.
  • 2. Drain ziti; add to sauce mixture. Stir in ham and spinach. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1-1/2 cups: 676 calories, 28g fat (17g saturated fat), 106mg cholesterol, 1306mg sodium, 70g carbohydrate (7g sugars, 4g fiber), 37g protein.

Reviews for Ham & Cheese Ziti

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MY REVIEW
buncogranny User ID: 4511260 246278
Reviewed Mar. 29, 2016

"This got a unamious thumbs up here. I did use regular cheddar instead of white only difference is the dye that makes it yellow. Cut the recipe in half for our small family. Some people may think it is little light on sauce, I ended up making a second batch of sauce."

MY REVIEW
MamaWallE User ID: 8327762 224486
Reviewed Apr. 8, 2015

"This recipe is pretty terrible. Be forewarned and do not try! You would be better off making your own favorite tried and true macaroni & cheese recipe and adding the diced ham. That's basically what this recipe is trying to be ... without the flavor. A real loser."

MY REVIEW
Keycoloradomom User ID: 5770314 216377
Reviewed Dec. 30, 2014

"Easy to make. Used yellow cheddar vs white and next time will try the mustard as noted below for additional flavor to zest it up some."

MY REVIEW
kellyann6212003 User ID: 7863989 184662
Reviewed Jul. 22, 2014

"Amazing !! kids love it deff keeper in this house"

MY REVIEW
cdeszo User ID: 730546 196765
Reviewed Jul. 20, 2014

"We have made this a couple of times...tonight we added a good heaping tablespoon of dijon mustard and a heaping tablespoon of Louisiana hot sauce to the cheese sauce...Amazing! I thought there was a perfect amount of sauce for the pasta."

MY REVIEW
m_davidson75 User ID: 3128605 196762
Reviewed Apr. 6, 2013

"We really enjoyed this recipe. I too had to use yellow cheddar. It's a shame that in the South it is nearly impossible to find :( I would certainly make this again. Thanks!"

MY REVIEW
daisey5 User ID: 146806 150477
Reviewed Apr. 6, 2013

"Could not find white chedder so used yellow. I also used fresh spinach. It was very good."

MY REVIEW
jane428 User ID: 3835785 192212
Reviewed Jun. 26, 2012

"Very good and easy no left overs!"

MY REVIEW
LibbiPeach@cox.net User ID: 4441258 192210
Reviewed May. 30, 2012

"Hubby likes anything with ham in it, so this was a winner with him despite the added spinach. I love the spinach tho and loved the entire recipe. Thanks ToH for another great recipe !"

MY REVIEW
martha4136 User ID: 526945 123923
Reviewed May. 28, 2012

"My family did not like it at all. Very bland, needs more seasonings."

MY REVIEW
anselr User ID: 2011539 192208
Reviewed Apr. 29, 2012

"This recipe was really excellent. The white cheddar came in a 10 oz. block, so I just used the entire block and increased all the other sauce ingredients by an extra fourth as well and it turned out to be the perfect amount of sauce for all the pasta. I substituted broccoli for the spinach and threw a dash of nutmeg into the sauce. I think just about any vegetable could be substituted for the spinach - peas, carrots, etc. The whole family loved it!"

MY REVIEW
Mrs_T User ID: 941931 184657
Reviewed Apr. 13, 2012

"This will be my go-to recipe for leftover ham from here on out. I tried this last night and we loved it. So easy, but delicious! I also used yellow cheddar. And, because I try to eat gluten-free, I just substituted gluten-free all-purpose flour in the sauce and I used a corn rigatoni rather than regular pasta. It worked out perfectly!"

MY REVIEW
iamcarrie@aol.com User ID: 1434071 195336
Reviewed Jan. 8, 2012

"I made this tonight and liked it. I did make a few changes as suggested by previous reviewers. I only used about 1/2 of the pasta. For the pasta, I used Barilla Plus elbows to add a little fiber. I, too, used broccoli instead of spinach. I had fresh broccoli and I let it cook about 2 minutes with the pasta. I also reduced the ham to 2 cups since I had reduced the pasta. I don't think there would have been enough sauce if I had used more pasta and ham. I did not have Parmesan cheese, but I did have Pecorino-Romano and I used that. It added a nice flavor that I think Parmesan would have also done. I also used yellow cheddar and it was fine. Because there is so much white sauce, the cheese did not color it too much. I had just a little more than what would fit in an 8" square pan. My pan was not very deep, though, so it might have all fit in a deeper pan the same size. A good comfort food dish!"

MY REVIEW
schlpic User ID: 4973848 117815
Reviewed May. 17, 2011

"I loved this cream sauce! We substituted broccoli for the spinach, a 1/2 box of penne pasta for the ziti, and velveeta for the shredded cheese and put this in the crock pot. Just before serving, we topped it with some shredded cheedar cheese in the rectangular style crock pot and served when it had melted. The leftover ham was a brown sugar spiral baked ham--delicious!"

MY REVIEW
jaxwilso8 User ID: 5411330 150475
Reviewed May. 16, 2011

"This was excellent! We ate half and I froze the second half for the week after. It was really good!"

MY REVIEW
CookingRUs User ID: 1681264 179500
Reviewed May. 3, 2011

"I made half the recipe, but used the whole box of chopped spinach. The taste was still good; there just wasn't quite enough sauce."

MY REVIEW
wagrob User ID: 1947881 195159
Reviewed May. 2, 2011

"Used a little less pasta than recipe called for and would add a second box of spinach next time. But still a great and easy dish."

MY REVIEW
sbhkc90 User ID: 1451836 117814
Reviewed May. 1, 2011

"Although we liked this next time I would only make 8 ounces of the ziti. It would not be as much and stretch the sauce out."

MY REVIEW
dcnbrown User ID: 3652805 118012
Reviewed Apr. 30, 2011

"We loved it!!"

MY REVIEW
mpatterson User ID: 1506301 192192
Reviewed Apr. 30, 2011

"This was a great use of leftover ham. I substituted 2 cups of Swiss for the cheeses and also used broccoli. My family like it!"

MY REVIEW
walkbal@aol.com User ID: 2700125 117810
Reviewed Apr. 26, 2011

"This was great. Lots of calories, but very much worth it. I couldn't find white cheddar either, but used this new triple cheddar shred I found and it was great. Next time I am going to try it with broccoli in place of the spinach."

MY REVIEW
webesmiley User ID: 1150323 179498
Reviewed Apr. 19, 2011

"Easy to put together and tastes great! I'm not usually one for cream sauces, but I like this one. Used penne rigate as I didn't have any ziti on hand-worked fine."

MY REVIEW
roach921 User ID: 2768368 117809
Reviewed Apr. 17, 2011

"I made this recipe the other night, and it was a hit. Where I live, white cheddar isn't an option, so I had to use yellow. I also topped it with seasoned bread crumbs in the last 5 minutes of baking. It was really good."

MY REVIEW
drumminmomma User ID: 5666153 178286
Reviewed Apr. 16, 2011

"Great quick recipe. My family loved it, even our 16 month old devoured it."

MY REVIEW
marstel User ID: 1419504 195334
Reviewed Apr. 12, 2011

"Just made it andit taste awesome. Only change I made it with swiss chard I had in the freezer and I did not have white cheddar cheese so I used the yellow."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.