Cheesy Campanelle Carbonara Casserole

Cheesy Campanelle Carbonara Casserole


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Tender pieces of pasta have been baked into a creamy casserole dish with chunks of ham and a rich sauce. If you don't have campanelle on hand, feel free to substitute with penne or farfalle pasta.

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Serving Size / Yield

6-8 servings


  • 2 C. Cooked Ham, diced
  • 3/4 C. Fat Free Half-and-Half
  • 2 Tbs. Tomato Paste
  • 4 Large Eggs, lightly beaten
  • 3 Tbs. Grated Parmesan
  • 1/2 C. Shredded Mozzarella Cheese, divided
  • 4 sprigs Fresh Parsley, chopped
  • 2 Tbs. Butter
  • 1 1/2 C. Campanelle Pasta, cooked and drained
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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Preheat oven to 375 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. Cook the ham in a medium frying pan over medium-high heat for two minutes, then reduce heat to low. Stir in the half-and-half, tomato paste, eggs, parmesan, 1/4 cup of mozzarella, and parsley. Melt the butter in a large saucepan over medium-high heat. Add the cooked campanelle and the ham mixture, and stir until well-combined. Season with salt and pepper as needed. Pour pasta mixture into prepared baking dish. Sprinkle with the remaining mozzarella. Bake for 15-20 minutes until dish is warmed through and cheese has melted.

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