One Pot Ham and Cheese Pasta Recipe

A plate with one pot ham and cheese pasta.

4.39 from 26 votes

Whip up a cheesy wonder in just 30 minutes with our One Pot Ham and Cheese Pasta. Combining delicious ham and creamy cheese, it's the ideal recipe for a busy weeknight feast.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: European

Servings: servings

Calories: 713kcal

Author: Linda

Equipment

Dutch Oven

Ingredients

2 tablespoons extra virgin olive oil
6 cups roughly chopped kale leaves
1 tablespoon Worcestershire
1 tablespoon white wine vinegar
1 cup diced ham
1 cup diced yellow onion about half of a small onion
1 teaspoon lemon pepper
1/8 teaspoon red pepper flakes
1 14 ounce can no-salt-added diced tomatoes (with juices)
1 1/2 cups uncooked penne pasta
4 ounces fresh Feta cheese broken up into large chunks

Instructions

Heat 2 tablespoons of extra virgin olive oil over medium heat. Add the kale and toss to coat. Add 1/2 cup of water along with the Worcestershire sauce and vinegar. Cover and steam for 10 minutes.
Remove the lid and stir. Add the ham, onion, lemon pepper, and red pepper flakes. Sauté for 3 minutes.
Add the tomatoes with their juices and uncooked pasta to the pot. Add enough water to just barely cover all the pasta. Squish everything down to submerge, then cover the pot.
Turn the heat to low and cook for 10 minutes, or until the pasta is cooked through. Remove the lid and stir. If the pasta looks too watery, let it cook with the lid off for a few minutes to thicken up. Fold in the Feta cheese. Serve warm.

Notes

Store the One Pot Ham and Cheese Pasta in an airtight container in the refrigerator for up to 3 days. It's not ideal for freezing, as the pasta can become mushy when thawed.

To reheat, add a splash of water or broth to the pasta to loosen it up, then warm it in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, microwave it in short bursts, stirring between each, to distribute the heat evenly.

Nutrition