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A vertical close-up shot of a perfectly sliced square of ham and cheese pasta bake served on a white square plate. The bake features neatly stacked layers of large tubular pasta (rigatoni) filled with a creamy white sauce and chunks of pink ham. The top is a thick, bubbly, golden-brown cheese crust garnished with a fresh sprig of thyme. Steam is lightly rising in a blurred kitchen background.

Creamy Ham & Cheese Pasta Bake (Gratin)

An elevated, French-inspired pasta bake featuring rigatoni and diced ham enveloped in a rich, nutmeg-infused Mornay sauce. Pressed into a baking dish and topped with a generous layer of Gruyère, this gratin is baked until bubbly and broiled to a perfect golden-brown. It is a sophisticated, sliceable comfort dish that balances savory ham with velvet-smooth creaminess.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American, French
Calories: 485
Ingredients Method

Ingredients
  

  • 1 lb Ziti or Rigatoni pasta cooked al dente
  • 2 cups cooked ham cubed
  • 3 cups shredded Gruyère or Sharp Cheddar
  • 3 cups whole milk
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp nutmeg the secret for authentic flavor
  • Fresh thyme or parsley for garnish
  • Salt and white pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a square baking dish thoroughly to prevent sticking.
  2. Make the roux by melting butter in a saucepan and whisking in the flour for 1 minute until lightly golden and fragrant.
  3. Slowly whisk in the milk, simmering over medium heat until the sauce is thick enough to coat the back of a spoon.
  4. Stir in 2 cups of cheese, nutmeg, salt, and pepper until the cheese is melted and you have a glossy Mornay sauce.
  5. Combine the cooked pasta, ham cubes, and cheese sauce in a large bowl, tossing until every tube is filled and coated.
  6. Transfer to the baking dish, pressing down slightly to ensure a dense structure, and top with the remaining cup of cheese.
  7. Bake for 20 minutes, then broil for 2-3 minutes until the top is bubbly and deeply browned.
  8. Let it rest for at least 10 minutes before slicing to ensure perfect, clean layers and that signature gratin shape.