A cheesy, flavorful pasta bake made with ham, broccoli and rotini enveloped in a rich, delicious Alfredo sauce. An easy, quick dish for busy weeknights that the entire family will love!
(1 lb.) box rotini pasta
1/2 tablespoon salt
12 ounces broccoli (fresh or frozen)
2 tablespoons water
1 tablespoon olive oil
2 cups diced, fully cooked ham
1/2 onion, chopped
1/2 teaspoon Italian seasoning
2 (15 ounce) jars garlic Alfredo sauce
3/4 cup milk
2 cups shredded Colby – Monterey Jack cheese, divided
1 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit.
Bring a large pot of water to a boil; add rotini and salt; boil for about 10 minutes. Drain.
Place the broccoli in a microwave-safe dish and add add 2 tablespoons water. Cover and microwave on HIGH for 2 minutes. Chop broccoli up into smaller pieces.
Heat olive oil in a large skillet over medium heat; stir in the diced ham, onion and Italian seasoning and cook for 5-8 minutes.
Stir in the broccoli, Alfredo sauce and milk. Stir.
Add the drained rotini.
Add 1 cup shredded cheese.
Bring sauce to a simmer.
Transfer the mixture to a 9×13″ baking dish.
Sprinkle pepper over top of dish.
Top with remaining cup shredded cheese.
Cover with foil.
Bake for 15-20 minutes or until cheese on top is melted.
Quick tip: If you don’t have 15-20 minutes to wait for the dish to bake, go ahead and skip the baking step. Instead, add 1/2 cup more cheese to the skillet and sprinkle the rest of the cheese on individual servings once the pasta is plated.