There are days when supper needs to be simple, filling, and made from a short list of dependable ingredients, and this slow cooker Amish-style garlic ham pasta fits that need beautifully. It has that hearty, practical spirit you find in so many country kitchens across the Midwest: smoked ham, plenty of garlic, a creamy sauce, and tender pasta all coming together without much fuss. It is the kind of dish that feels like something a thrifty home cook would have made to stretch a bit of meat into a meal that could feed everybody around the table.
This pasta is rich and savory, so I like to serve it with something fresh and plain alongside, such as buttered green beans, steamed peas, or a crisp cucumber salad. A slice of warm bread or a fluffy biscuit is mighty nice for catching the extra sauce, and if you want to round it out for company, a dish of stewed apples or a simple fruit salad gives the meal a pleasant little balance.
Slow Cooker 5-Ingredient Amish Garlic Ham Pasta
Servings: 6
Ingredients
1 1/2 pounds ham slices, cut into large pieces
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 can (10 3/4 ounces) condensed cream of mushroom soup
12 ounces medium pasta shells
Directions
1. Lightly grease the slow cooker insert if needed. Press the minced garlic all over the raw ham slices, tucking some into the folds of the meat, then place the ham into the slow cooker.
2. In a bowl, whisk together the chicken broth and condensed cream of mushroom soup until mostly smooth. Pour the mixture over the ham.
3. Cover and cook on low for 3 to 4 hours, until the ham is hot and the flavors have blended well.
4. About 20 to 25 minutes before serving, stir in the dry pasta shells, making sure they are mostly submerged in the liquid. Cover again and continue cooking until the pasta is tender, stirring once if your slow cooker heats unevenly.
5. Stir everything well and let it sit for a few minutes to thicken slightly before spooning into bowls and serving hot.
Variations & Tips
Add a little cheese: If your family likes a richer finish, stir in 1/2 cup shredded mozzarella or Swiss cheese at the very end. It melts right into the sauce and gives the pasta a more old-fashioned casserole feel.
Use a different pasta shape: Small penne, rotini, or elbow macaroni all work well here. Just keep an eye on the timing, because some shapes soften faster than shells in the slow cooker.
Brighten the flavor: A spoonful of chopped parsley or a light sprinkle of black pepper over each bowl makes the whole dish taste a little fresher. When a meal is made from just a few pantry staples, that small finishing touch can make a real difference.
Prevent overcooked pasta: Slow cookers can vary a great deal, so begin checking the pasta early. If it sits too long, it will keep absorbing liquid and turn softer than you may want, so serve as soon as the noodles are tender.
Make it heartier: For a fuller supper, stir in cooked peas during the last few minutes of cooking or serve the pasta over a spoonful of buttered vegetables. That is an easy way to stretch the dish and bring a bit more color to the table.