Every year after Easter, my refrigerator looks the same: a big platter of carved ham, wrapped in foil, staring me down every time I open the door. This oven baked 5-ingredient ham and cheese tortellini is the sort of cozy, no-fuss casserole that turns those leftovers into something everyone is actually excited to eat. It reminds me of the old Midwestern church suppers where every table had a bubbling pan of something creamy, cheesy, and golden on top. Here, tender cheese-filled tortellini and cubes of smoky holiday ham are tucked into a simple creamy sauce, topped with buttery crumbs, and baked until the edges are bubbly and the top is crisp. It’s practical, hearty, and exactly the kind of recipe you can pull together on a Monday night with what you already have on hand.
Serve this casserole hot, straight from the oven, with a simple green salad dressed in a tangy vinaigrette to balance the richness. Steamed green beans or buttered peas are very traditional alongside ham and feel right at home here. Warm dinner rolls or leftover holiday bread are perfect for soaking up the creamy sauce. For a little extra comfort, you can offer a small bowl of applesauce on the side, the way many Midwestern grandmothers did with ham dinners. A glass of iced tea or a light white wine pairs nicely without overpowering the dish.
Oven Baked 5-Ingredient Ham and Cheese TortelliniServings: 6
Ingredients
20 ounces refrigerated cheese tortellini
2 cups diced leftover cooked Easter ham (about 10 ounces), cut in 1/2-inch cubes
3 cups jarred Alfredo sauce (or other creamy white pasta sauce)
1 1/2 cups shredded mozzarella cheese, divided
1 cup seasoned dry breadcrumbs
Directions
Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish or similar casserole dish so the pasta doesn’t stick.
Bring a large pot of salted water to a gentle boil. Add the refrigerated cheese tortellini and cook just 2 to 3 minutes, until they are slightly underdone (they will finish cooking in the oven). Drain well, shaking off as much water as you can so the sauce doesn’t get thin.
While the tortellini drain, cut your leftover Easter ham into small, bite-sized cubes if it isn’t already. Trim away any large pieces of fat or gristle so the texture in the casserole stays pleasant.
In a large mixing bowl, combine the drained tortellini, diced ham, jarred Alfredo sauce, and 1 cup of the shredded mozzarella cheese. Gently fold everything together until the pasta and ham are evenly coated in the sauce.
Spoon the tortellini mixture into the prepared baking dish, spreading it into an even layer so it bakes uniformly. Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.
Scatter the seasoned dry breadcrumbs over the cheese layer, covering the surface from corner to corner. This will bake into a golden, crispy topping that contrasts with the creamy pasta underneath.
Place the casserole on the middle rack of the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden brown. If your oven runs cool, you may need a few extra minutes.
Let the casserole rest for about 5 to 10 minutes before serving. This short rest helps the sauce thicken slightly so the tortellini and ham hold together when you scoop out a portion with a large spoon.
Variations & Tips
If your Easter ham is quite salty or heavily smoked, taste a cube before adding it and consider using a low-sodium Alfredo sauce so the casserole doesn’t become overly salty. You can swap mozzarella for another mild, melty cheese you have on hand, such as Monterey Jack, provolone, or a young cheddar. For a stronger flavor, stir in a handful of grated Parmesan with the tortellini mixture. If you don’t have seasoned breadcrumbs, use plain dry breadcrumbs and mix them with a pinch of salt, pepper, and dried Italian herbs before sprinkling on top; you can also drizzle or spray the crumbs lightly with oil or melted butter to help them crisp. To sneak in vegetables, fold in a cup of thawed frozen peas, chopped cooked broccoli, or leftover roasted vegetables along with the ham and sauce, keeping in mind that extra veggies may slightly loosen the sauce as they release moisture. For smaller households, assemble the casserole in two smaller dishes and bake one now while freezing the other (tightly wrapped) unbaked for up to 2 months; bake from thawed until hot and bubbly, checking that it is heated all the way through. Food safety tip: be sure the leftover ham has been stored properly—refrigerated within 2 hours of serving and used within 3 to 5 days, or frozen for longer storage—and avoid letting the finished casserole sit at room temperature for more than 2 hours. Reheat leftovers until steaming hot throughout before serving again.
