Ham & Cheese Ziti Recipe
- 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
- 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.
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
"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."
"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."
"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."
"Amazing !! kids love it deff keeper in this house"
"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."
"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!"
"Could not find white chedder so used yellow. I also used fresh spinach. It was very good."
"Very good and easy no left overs!"
"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 family did not like it at all. Very bland, needs more seasonings."
"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!"
"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!"
"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!"
"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!"
"This was excellent! We ate half and I froze the second half for the week after. It was really good!"
"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."
"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."
"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."
"We loved it!!"
"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!"
"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."
"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."
"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."
"Great quick recipe. My family loved it, even our 16 month old devoured it."
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.