Ranch Ham 'N' Cheese Pasta Recipe

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Creamy, cheesy and comforting...This pasta casserole is all of these things and more! I adapted this recipe from Taste of Home a long time ago. We love it!—Kathy Heller, Colorado Springs, Colorado
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 1 package (16 ounces) uncooked penne pasta
  • 1 cup fat-free milk
  • 1/4 cup butter, cubed
  • 2 envelopes (1 ounce each) ranch salad dressing mix
  • 1 teaspoon garlic salt
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon garlic pepper
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2 cups cubed fully cooked ham
  • 1/2 cup crushed saltines (about 15 crackers)
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

1 cup: 440 calories, 21g fat (12g saturated fat), 64mg cholesterol, 1337mg sodium, 42g carbohydrate (0 sugars, 2g fiber), 21g protein.


  1. Cook pasta according to package directions; drain. In a Dutch oven, combine the next seven ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended.
  2. Add the ham, cracker crumbs and pasta; cook and stir until heated through. Sprinkle with Parmesan cheese. Yield: 10 servings.
Editor's Note: This recipe was tested with McCormick garlic pepper.
Originally published as Ranch Ham 'N' Cheese Pasta in Light & Tasty August/September 2003, p53

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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dschultz01 User ID: 1076910 247083
Reviewed Apr. 14, 2016

"This was not too bad. I didn't have the lemon-pepper or garlic pepper seasoning, so I improvised, but other than that everything was the same. The texture of the sauce was a little too thick for my family."

jtermont User ID: 1863534 55077
Reviewed Mar. 29, 2014

"This is one of the best recipes from TOH that I have ever made. I made it for the first time years ago and my whole family loves it. My husband gets excited when I make it. Next time I make it, I would like to try it with chicken. Highly recommend."

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