Creamy Tomato Ham Shell Pasta Bake

• 12 oz pasta shells
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1 lb cooked ham, diced
• 2 cups marinara sauce
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan for topping
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions; drain and set aside.
3. 3 In a large bowl, mix marinara sauce, heavy cream, garlic, basil, oregano, salt, pepper, and red pepper flakes if using.
4. 4 Stir in cooked pasta shells, diced ham, and 1 1/2 cups mozzarella and 1 cup Parmesan cheese until well combined.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining mozzarella and grated Parmesan.
7. 7 Bake uncovered for 25-30 minutes or until bubbly and top is golden brown.
8. 8 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• Large mixing bowl
• Oven

Variations

• Add spinach or mushrooms for extra veggies.
• Use turkey ham for a leaner option.

Substitutions

• Substitute ricotta for half of the mozzarella for extra creaminess.
• Use gluten-free pasta for a gluten-free version.

Pairings

• Warm garlic bread
• Steamed green beans

Nutrition

Tips

• For a richer flavor, let the sauce simmer for 10 minutes before mixing with pasta.
• Cover with foil for the first 20 minutes of baking to prevent excessive browning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.

FAQ