Cheesy Ham & Kale Pasta Bake

Cheesy ham and kale pasta bake hot out of the oven

A new way to eat your greens! This is a variation of a Michael Symon recipe from the daytime show The Chew (RIP). Like all good recipes, they start as one thing and get changed or adapted for your personal preferences. In this case, it meant swapping the Swiss chard that is in the original for kale. This cheesy ham and kale pasta bake is heartly and flavorful. It is perfect for cozy nights and great to bring to a party. I know a lot of people hate kale but try it wilted down and baked in a cheesy sauce with ham and pasta. It will change your mind about kale! If you are skeptical, try it with dinosaur kale at first which has a slightly different texture and milder flavor than curly kale.

If you’re not a fan of ham, you can swap it out for chicken. I’ve also made it with kielbasa or sausage removed from the casing. The original recipe also calls for penne but you can also use other shapes. I really like using shells, or cavatappi would be great. Any pasta shape that works well with a creamy sauce is ideal for this recipe. This easily feeds 4-5 people and leftovers also reheat really well.

Cheesy Ham & Kale Pasta Bake

Ingredients:

Cheese sauce:

• 1/4 cup unsalted butter

• 1/2 cup all-purpose flour

• 2 cups milk (whole or 2% works best)

• 1/2 cup heavy cream

• 2 teaspoons kosher salt (I use Diamond Kosher)

• 1 teaspoon Dijon mustard

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• A few grates of nutmeg (optional)

• 2 cups shredded Gruyere cheese

• 2 large eggs, room temperature

To assemble:

• 1 pound of pasta, penne or shells or cavatappi

• 2 tablespoons olive oil

• 4 cups of ham, diced into bite-sized cubes

• 1 large bunch of kale, stems removed & cut into bite-sized pieces (about 6 cups)

Directions:

1. In a large pot of salted, boiling water, cook the pasta to al dente. It’s okay for it to be on the toothy-side because it will continue to cook in the oven. Drain and set aside.

2. Preheat your oven to 350 degrees.

3. For the cheese sauce: In a medium saucepan, melt the butter over medium heat. When the butter has melted, add the flour and whisk until the mixture looks like wet sand. Whisking constantly, slowly add the milk and cream. Adding the liquids slowly and whisking constantly will help prevent lumps. Add the salt, pepper, spices, mustard and nutmeg. Keep whisking until the mixture has thickened and comes to a gentle boil. Remove the sauce from the heat and whisk in the cheese. Allow the sauce to cool slightly before whisking in the eggs. You don’t want it to be too hot or the eggs will scramble. Set aside while you get the rest ready.

4. Add the olive oil to a large oven-safe sauté pan or a shallow cast iron enamel pot over medium-high heat. Add the ham and cook until heated through, about 3-5 minutes. Add the kale and cook down until wilted. Turn off the heat and stir in the cooked pasta. Pour in the cheese sauce and stir until everything is combined and fully-coated in the sauce. You can top it with more grated cheese if you like!

5. Place in the oven and bake for 20-30 minutes until golden-brown and bubbly. Remove from the oven and let it sit for about 5-10 minutes before eating, it will be very hot!

   Enjoy!

The cheesy ham and kale pasta bake dished out!