This Ham, Spinach and Pasta Casserole is great for using up leftover ham of any kind and makes a meal in one dish.  We love this with country ham but you can use any kind you like.  The baby spinach along with the pasta,  cheese and ham makes this a great casserole to serve family and guests.

Ham, Spinach and Pasta Casserole - TSLC

Ingredients for Ham, Spinach and Pasta Casserole

2 cups uncooked pasta (I used rotini)

2 tablespoons butter

1/2 cup chopped onion

1 teaspoon minced garlic

2 cups chopped fresh baby spinach (could use frozen)

2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup sour cream

2 cups cooked chopped ham (this is great with country ham)

1 1/2 cups shredded parmesan cheese (can use whatever cheese you like)

1 cup Ritz cracker crumbs


Cook pasta according to package directions, drain and set aside.  Brown onion in butter, add garlic and baby spinach and cook about five minutes until spinach is tender.  Remove spinach and onions and set aside.  Add the flour to the butter like you were making a roux or gravy, stir in milk, black pepper, salt and sour cream.  Stir until smooth. Remove from heat and stir in the pasta, ham and parmesan cheese along with the spinach and onions.  Pour into a sprayed casserole dish, sprinkle on Ritz cracker crumbs.  Bake in preheated 350 degree oven for 30 to 35 minutes until crackers are browned on top.  Makes about 8 servings.  Enjoy!

Don’t forget to check out these ham recipes:

Ham, Swiss, Bacon with Apple Sandwich

Ham and Black Bean Soup

Ham and Dumplings

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