Ham & Rigatoni Casserole Recipe | Yummly

Ham & Rigatoni Casserole

Marsha Sudol: "It was excellent. We both went back for seconds…" Read More
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Ham & Rigatoni Casserole

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  • 1 1/2 cups ham (diced *)
  • 8 oz. rigatoni (OR other short tubed-shaped pasta)
  • 2.5 oz. white sauce mix (OR country-gravy mix)
  • 2 cups swiss cheese (shredded)
  • 1 Tbsp. dijon (style mustard)
  • 10 oz. frozen spinach (thawed and roughly chopped)
  • 1/2 tsp. hot pepper sauce (optional)
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    1. Cook rigatoni according to package directions; set aside.
    2. Prepare white sauce or country gravy mix; stir in ham, cheese, mustard, spinach and hot pepper sauce. Pour over pasta, toss gently to blend well. Pour into shallow 2-quart casserole; cover and bake in 350 degrees F. oven for 20 minutes. Uncover and bake 10 minutes more.
    3. Serves 3 to 4.
    4. Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time.
    5. * Use the leftovers from Ham with Fruit Glaze.
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    Reviewer Profile Image
    Marsha Sudol a year ago
    It was excellent. We both went back for seconds. Very glad to have it again tomorrow night. I made a double batch of homemade white sauce instead of the prepared powder mix in the recipe. This is a keeper.
    Reviewer Profile Image
    Breah Berry 2 years ago
    Made sure to not boil rigatoni all the way since it cooks in the oven and feel free to sprinkle cheese on top with 10 minutes left
    Reviewer Profile Image
    Derek Lesperance 2 years ago
    good, almost everyone ate it.
    Reviewer Profile Image
    Sandee 3 years ago
    Good! It didn’t get as hot as I would have liked. But other than that it was very good. Rich and creamy and a nice way to use up leftover ham.
    Reviewer Profile Image
    Adrian Haden 3 years ago
    this was an easy recipe to make. i made it with a full box of rigatoni. it made enough for two casseroles. i topped it with crushed crackers and more cheese. it turned out delicious. i will make this again.
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    Meg Trip 4 years ago
    I used country gravy amd the sauce turned out well. next time i may double the sauce and add sliced swiss to the tip when baking. Both my husband and son said it was good too