Ham and Swiss Baked Penne

Certain pairings are so classic and complementary that it’s hard to imagine them apart—peanut butter and jelly, red beans and rice, Bert and Ernie, and, of course, ham and cheese. This recipe for ham and Swiss baked penne reimagines the beloved ham and cheese sandwich as a cheesy, gooey, oven-baked entree. The salty, smoky and sweet flavors of ham pair beautifully with the mildly tart, nutty richness of Swiss cheese, creating a perfectly balanced bite in every forkful.

Did you know that “Swiss cheese” is actually a blanket term for various pale, firm Alpine-style cheeses with signature holes? Popular types include Gruyere and Emmenthaler, both known for their nutty flavor and for being among the best melting cheeses. While any Swiss cheese will work in this dish, Gruyere or Emmenthaler will give it a bolder, cheese-forward flavor.

Ham and Swiss Baked Penne Ingredients

• Penne pasta
• Butter
• All-purpose flour
• 2% milk
• Half-and-half cream
• Swiss cheese
• Colby cheese
• Ham

Topping:

• Seasoned bread crumbs
• Parmesan cheese
• Butter

Directions

Step 1: Cook the penne

Preheat the oven to 375°F. Cook the pasta according to the package directions for al dente. Drain well with a colander or strainer.

Step 2: Make the cheese sauce

Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the flour until smooth to make a roux. Gradually whisk in the milk and cream. Bring the mixture to a boil, stirring constantly, then cook and stir until thickened, one to two minutes. Gradually stir in the Swiss and Colby cheeses until they’ve melted.

Step 3: Add the ham and pasta

Add the ham and cooked pasta to the pan, and toss to coat.

Step 4: Make the topping and bake

Transfer the mixture to a greased 11×17-inch baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese and melted butter to make the topping, then sprinkle it over the pasta. Bake, uncovered, until it’s hot and bubbly, 15 to 20 minutes.

How to Store Ham and Swiss Baked Penne

Store any leftover pasta in a good airtight container in the refrigerator for up to four days. The cheesy sauce will continue to thicken once refrigerated. Before reheating, add a little water or milk to thin it out. Reheat it gently in the microwave or on the stovetop until it’s heated through. We don’t recommend freezing this dish because the cream sauce may separate when it thaws.

Ham and Swiss Baked Penne Tips

Do I need to put ham and Swiss baked penne in the oven?

Not necessarily. The penne pasta can be served directly from the saucepan, completely omitting Step 4. However, the sauce will be thinner and the flavors will not have had as long to meld together as they would have by baking.

What pairs well with ham and Swiss baked penne?

Generally speaking, baked pasta dishes tend to be richer and heavier than tossed pastas. This recipe is no exception. To add some fresh brightness to your meal, serve this penne with a green salad or a side of roasted vegetables.

Can ham and Swiss baked penne be made gluten-free?

It can. To make this dish gluten-free, swap out the pasta and the flour for gluten-free alternatives. There are many great gluten-free flour blends and pasta varieties available today that use corn, chickpea and rice flours, making them extremely close in taste and texture to the wheat versions.