Description

Craving a hearty, comforting dish that’s loaded with protein and veggies? Broccoli Cheddar Ham Pasta Casserole combines tender broccoli, savory ham, protein-packed pasta, and a creamy cheddar-cottage cheese sauce for a delicious, wholesome meal.

Ingredients

Scale

Broccoli Cheddar Ham Pasta Casserole uses simple ingredients to create a creamy, hearty dish. Here’s what you’ll need for 6-8 servings:

3 cups broccoli florets (fresh or frozen): Adds vibrant color and nutrition.
1 tablespoon avocado oil: For roasting broccoli.
12 ounces diced ham: Provides savory, protein-rich flavor.
12 ounces protein pasta: Boosts protein content (e.g., chickpea, lentil, or edamame pasta).
16 ounces low-fat cottage cheese: Creates a creamy, protein-packed sauce.
⅔ cup milk: Thins the sauce for a smooth consistency.
1 teaspoon salt: Enhances overall flavors.
½ teaspoon pepper: Adds a mild kick.
½ tablespoon minced garlic: Brings savory depth.
1 ½ cups shredded cheddar cheese: Adds rich, cheesy flavor.
¼ cup pasta water: Helps thicken and bind the sauce.
Breadcrumbs (optional, for topping): Adds a crunchy texture.

Why These Ingredients Matter

Cottage Cheese: Provides a creamy, high-protein base without heavy cream.
Protein Pasta: Increases protein, making the dish more filling.
Broccoli and Ham: Add nutrition and hearty, savory flavor.
Cheddar Cheese: Delivers melty, cheesy goodness and a golden topping.

Substitutions and Variations

Broccoli: Swap with cauliflower, zucchini, or green beans for different veggies.
Ham: Replace with diced turkey, cooked chicken, bacon, or omit for a vegetarian option (add extra veggies or beans for protein).
Protein Pasta: Use whole wheat pasta, regular pasta, or gluten-free pasta.
Cottage Cheese: Substitute with full-fat cottage cheese, Greek yogurt, or plant-based cream cheese for a vegan option.
Milk: Use any milk (dairy or non-dairy like almond, oat, or soy) or more pasta water for a lighter sauce.
Vegan Option: Use plant-based pasta, vegan cottage cheese or cream cheese, non-dairy milk, vegan cheddar, and omit ham or use plant-based protein.
Gluten-Free: Use gluten-free protein pasta and gluten-free breadcrumbs.
Spicy Casserole: Add ¼ teaspoon red pepper flakes or cayenne to the sauce.
Cheesy Boost: Increase cheddar to 2 cups or add ¼ cup shredded mozzarella.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 cups broccoli florets, 1 tablespoon avocado oil, 12 ounces diced ham, 12 ounces protein pasta, 16 ounces low-fat cottage cheese, ⅔ cup milk, 1 teaspoon salt, ½ teaspoon pepper, ½ tablespoon minced garlic, 1 ½ cups shredded cheddar cheese, ¼ cup pasta water, and breadcrumbs (optional).
Preheat the oven to 400°F (204°C).
If using fresh broccoli, cut into bite-sized florets.

Tip: Use low-fat cottage cheese for a lighter dish; full-fat adds extra creaminess.

Step 2: Roast Broccoli

Place 3 cups broccoli florets on a sheet pan.
Drizzle with 1 tablespoon avocado oil and sprinkle with a pinch of salt.
Toss to coat and roast at 400°F for 15-20 minutes, until tender and slightly charred.
Remove broccoli from the oven and lower the oven temperature to 350°F (177°C).

Tip: Spread broccoli in a single layer for even roasting; frozen broccoli may need 2-3 extra minutes.

Step 3: Cook Pasta

Cook 12 ounces protein pasta according to package directions in a large pot of boiling salted water until al dente (typically 7-10 minutes, depending on pasta type).
Before draining, reserve ¼ cup pasta water, then drain the pasta.

Tip: Undercook pasta slightly as it will cook further in the oven; reserve pasta water for a silky sauce.

Step 4: Make Creamy Sauce

In a blender, combine 16 ounces low-fat cottage cheese, ⅔ cup milk, 1 teaspoon salt, ½ teaspoon pepper, and ½ tablespoon minced garlic.
Blend until smooth, about 30-60 seconds, ensuring no cottage cheese curds remain.
Pour the blended sauce into a large non-stick skillet and warm over low heat for 2-3 minutes, stirring occasionally.

Tip: Blend thoroughly for a smooth sauce; warm gently to avoid curdling.

Step 5: Combine Ingredients

Add the reserved ¼ cup pasta water and ¾ cup shredded cheddar cheese to the sauce.
Stir until the cheese melts and the sauce is smooth.
Add the cooked pasta to the skillet and stir to coat.
Turn off the heat and continue stirring for 1-2 minutes, allowing the sauce to thicken and coat the pasta. The sauce will thicken further as it cools.
Stir in the roasted broccoli and 12 ounces diced ham.

Tip: Stir gently to avoid breaking the pasta; ensure broccoli and ham are evenly distributed.

Step 6: Assemble and Bake

Transfer the pasta mixture to a 9×13-inch casserole dish.
Top with the remaining ¾ cup shredded cheddar cheese and a sprinkle of breadcrumbs, if using.
Bake at 350°F for 10-15 minutes, until the cheese is melted and bubbly.

Tip: For a golden top, broil for 1-2 minutes on low, watching closely to avoid burning.

Step 7: Serve

Let the casserole cool for 5 minutes to set.
Slice or scoop into 6-8 portions and serve warm.

Tip: Serve immediately for the best texture; garnish with fresh parsley for a vibrant touch.