Baked Penne with Ham and Broccoli in Cream Sauce

Name: Baked Penne with Ham and Broccoli in Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 12 oz (340 g) penne pasta; 8 oz (225 g) smoked ham, deli counter or boneless, cut into ½-inch (1.3 cm) cubes; 5 cups (500 g) fresh broccoli florets, cut into 1-inch (2.5 cm) pieces; 3 tablespoons (45 g) unsalted butter; 2 cloves (10 g) garlic cloves, minced, minced; 3 tablespoons (24 g) all-purpose flour; 1 cup (240 ml) chicken or vegetable broth; 1½ cups (360 ml) heavy cream; 1½ cups (150 g) Gruyère cheese, finely grated, finely grated; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, finely grated; to taste kosher salt; to taste black pepper, freshly ground; ¼ teaspoon (½ g) nutmeg, freshly grated; 1 teaspoon (5 ml) Dijon mustard

From the MyKitchenBank Kitchen

A comforting baked pasta dish where tender penne, smoky ham, and fresh broccoli are tossed in a silky cream sauce enriched with Gruyère and Parmesan, then baked until the top is golden and bubbly. Perfect for weeknight dinners or easy entertaining.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: 6 servings (about 1¼ cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 375°F (190°C)
Have a 9×13-inch (23×33 cm) baking dish ready
Cut ham and broccoli into bite-sized pieces before you start cooking

1
Boil pasta and broccoli
- Bring a large pot of salted water to a boil.
- Add penne and cook for 2 minutes less than the package direction (it will finish cooking in the oven).
- Add broccoli florets in the last 3 minutes.
- Drain in a colander and set aside.
+ Show details− Hide details
Ready when: Pasta is al dente and broccoli stems are just tender
Tip: Undercook the pasta slightly so it doesn't become mushy after baking.
2
Make cream sauce base
- In a medium saucepan, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle flour over the butter and stir constantly for 1 minute to create a roux, coating all flour particles.
+ Show details− Hide details
Ready when: Roux is golden and no raw flour smell remains
Tip: Stir constantly to prevent lumps and ensure even cooking.
3
Build the sauce
- Gradually whisk in the broth, then the heavy cream, stirring constantly to prevent lumps.
- Continue cooking and stirring for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
+ Show details− Hide details
Ready when: Sauce coats the back of a spoon and simmers gently
Tip: Whisk slowly and steadily to avoid lumps; if lumps form, strain the sauce through a fine sieve.
4
Season and combine
- Remove saucepan from heat.
- Stir in the Gruyère and Parmesan cheeses, Dijon mustard, nutmeg, and a pinch of salt and black pepper.
- Stir until cheese melts completely and the sauce is smooth.
- Taste and adjust seasoning.
+ Show details− Hide details
Ready when: Cheese is fully melted and sauce is smooth
Tip: Add nutmeg slowly—a little goes a long way and adds warmth without overpowering.
5
Combine pasta, ham, and sauce
- In a large bowl, toss the cooked penne and broccoli with the ham cubes.
- Pour the cream sauce over and fold gently with a rubber spatula until everything is evenly coated and no dry pasta remains.
+ Show details− Hide details
Ready when: All pasta and vegetables are coated with cream sauce
Tip: Fold gently to avoid breaking broccoli florets.
6
Transfer and bakeOven 375°F / 190°C
- Pour the entire mixture into a 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
- Bake uncovered at 375°F (190°C) for 20–25 minutes until the top is golden brown and the sauce is bubbling at the edges.
+ Show details− Hide details
Ready when: Top is golden brown and edges bubble gently; a fork pierces pasta easily
Tip: If the top is browning too quickly, loosely tent with foil for the last 5 minutes.
7
Rest and serve
- Remove from oven and let rest for 5–10 minutes before serving.
- This allows the sauce to set slightly so it doesn't run across the plate.
+ Show details− Hide details
Ready when: Casserole has cooled slightly and sauce is less runny
Tip: Resting prevents the sauce from being too thin when plated.

Good to know

Tips

Brown the ham lightly in a skillet before adding it to the casserole for deeper flavor, though this step is optional.
Don't skip the nutmeg—it brightens the cream sauce without making it taste like dessert; use just a pinch.
For a crispy topping, sprinkle an extra ¼ cup grated Parmesan mixed with 2 tablespoons panko breadcrumbs on top before baking.
If your cream sauce looks grainy, it's likely the broth was too hot when added to the roux; strain through a fine sieve and continue.

Make ahead

Prepare the pasta mixture (steps 1–5) up to 8 hours ahead. Cover and refrigerate. Add 5–10 minutes to the baking time if baking straight from the cold casserole.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (163°C) oven for 20–25 minutes, covered with foil, until heated through. You can also reheat individual portions in the microwave for 1–2 minutes, stirring halfway through.

Substitutions

smoked ham, deli counter or boneless → cooked bacon, diced, or smoked turkey breast. Use the same weight; bacon will add smokiness, while turkey keeps it leaner.
fresh broccoli florets → frozen broccoli florets (thawed and drained) or fresh cauliflower. Thaw and drain frozen broccoli well to avoid excess moisture; use the same volume.
Gruyère cheese, finely grated → sharp cheddar or fontina cheese. Gruyère melts smoothly and has a nutty flavor; cheddar will be sharper and slightly less creamy.
heavy cream → half-and-half or whole milk mixed with 2 tablespoons cornstarch. Half-and-half will make a lighter sauce; if using milk, mix in cornstarch first to thicken properly.