Whether you make this casserole tonight or freeze it for later, you just know that’ll be a major hit! Favorite Freezer Pasta Casserole is tender pasta soaked in a deeply delicious cheesy sauce, with dots of succulent ham mixed in! Then it’s blanketed in more cheese (because is there ever too much cheese?) and baked (when you’re ready) until bubbly and golden! When you make Favorite Freezer Pasta Casserole, you make your future self happy, whether that’s a few minutes or a few days from now!
Ingredients
- 12 ounces fusilli pasta
- 4 tablespoons butter
- 2 cloves garlic, minced
- 4 tablespoons flour
- 2 1/2 cups milk
- 1/2 cup heavy whipping cream
- 1/4 teaspoon ground nutmeg, plus more, to taste
- 1/2 teaspoon ground black pepper, plus more, to taste
- 1/2 teaspoon Italian seasoning, plus more, to taste
- 1 cup parmesan cheese, shredded or grated, packed, divided
- 1 cup mozzarella cheese, shredded, packed, divided
- 3/4 teaspoon salt, plus more, to taste
- 1 cup water
- 2 cups ham, cooked and diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh green onions or chives, chopped
- fresh herbs, of your choice, to taste, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large pot of salted, boiling water, add the pasta and cook until al dente, according to the package directions.
Step 3 –Drain the pasta and keep it warm.
Step 4 –In a large, thick-bottomed pot over medium heat, melt the butter.
Step 5 –Add the garlic and cook until just fragrant, about 30 seconds-1 minute.
Step 6 –Add the flour, while whisking, and continue to cook and whisk until the raw flour smell disappears and the flour turns golden, about 1-2 minutes.
Step 7 –Slowly add the milk and the heavy cream to the flour mixture, while whisking constantly, 1/4 cup at a time and fully incorporating before adding more, until all of the milk and the heavy cream are incorporated.
Step 8 –Increase the heat to medium heat.
Step 9 –Add 1/4 teaspoon of the nutmeg, 1/2 teaspoon of the black pepper, and 1/2 teaspoon of the Italian seasoning and stir to combine.
Step 10 –Add 1/2 of the parmesan and 1/2 of the mozzarella and whisk and stir to combine.
Step 11 –Add 3/4 teaspoon of the salt to the sauce mixture, stirring to combine.
Step 12 –Add the water and stir to combine.
Step 13 –Add the cooked pasta, the ham, the parsley, and the green onions to the sauce mixture and gently stir to combine.
Step 14 –Taste the pasta mixture for seasoning and add the extra nutmeg, the extra black pepper, the extra Italian seasoning, and the extra salt, as needed.
Step 15 –Transfer the pasta mixture to a 9×13-inch casserole dish. If you’re going to freeze the casserole, be sure to use a dish that can go in the freezer.
Step 16 –Sprinkle the remaining parmesan and the remaining mozzarella over top of the pasta mixture. If you’re not going to bake immediately, cover and freeze the casserole.
Step 17 –If serving immediately, bake until the cheese is bubbly and lightly browned, about 10-15 minutes.
Step 18 –Serve hot, garnished with the fresh herbs.
