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Ham and Broccoli Pasta Bake

servings: 6-8
Ham and Broccoli Pasta Bake

prep time


total time





Ham and Broccoli Pasta Bake

servings: 6-8
  • 1 lb. pasta, ziti or any short cut pasta 
  • 2 crowns of broccoli, cut into small florets 
  • 2 tsp. olive oil 
  • 1 tsp. kosher salt, plus 1/2 tsp 
  • Juice of 1/2 lemon 
  • 3 cloves of garlic, minced 
  • 8 oz. thick cut ham, Canadian bacon, or bacon, cut into 1/2 inch pieces  
  • 8 oz. boneless, skinless chicken breast, cut into cubes (optional) 
  • 16 oz. Hood® Sour Cream*
  • 1/4 tsp. ground nutmeg 
  • 1/4 tsp. crushed red pepper flake 
  • 3 large eggs, lightly beaten 
  • 1/2 cup Hood® 1% Lowfat Milk
  • 1/2 cup grated parmesan cheese 
  • 3 cups, plus 1/2 cup Italian blend shredded cheese
Preheat the oven to 400° F on broil.

In a 9" x 12" inch pan, toss the broccoli florets with the minced garlic, olive oil, lemon juice, and ½ tsp of kosher salt and place on the top rack of the preheated oven. Broil for 10 minutes. Take the broccoli out and set it aside. Set the oven to bake at 375° F.

Boil the pasta according to package instructions, but only cook the pasta half way. Drain the pasta and set aside.

In a large sauté pan, cook the cut ham or bacon on medium heat until golden brown. (If you are using lean ham, you may want to cook it with 1 tsp of olive oil or butter so that it doesn't stick).  If using chicken, cook it in the same pan, and sauté on medium heat until the pieces are golden brown.

In a large mixing bowl combine the sour cream, milk and eggs with a whisk. Whisk in the remaining kosher salt, nutmeg, and crushed red pepper.

Fold in all of the parmesan cheese and 3 cups of the Italian cheese blend. Fold in the partially cooked pasta, ham, and chicken. Make sure the ingredients are evenly coated with the sour cream mixture.

Pour the pasta mixture over the pan of broccoli and mix within the pan until the ingredients are evenly distributed. Sprinkle the top with the remaining ½ cup of Italian cheese blend.

Place on the middle rack of the oven and bake for 25-30 minutes, or until golden brown on top.

Carefully take the pan out of the oven and let it set for 10 minutes before serving.

*To prepare a light version of this recipe, simply substitute Hood® Light Sour Cream for the full fat sour cream.


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