Creamy Ham and Broccoli Bake

This is another dish that I made this week with my leftover Easter ham. It's a version of this Chicken Alfredo Pasta Bake. We loved it! My kids even ate the broccoli because I told them that it was in cheesy sauce. I'll definitely be making this again. It was especially great because I used brown sugar glazed ham leftovers. :)

Creamy Ham and Broccoli Bake
2 (15 oz) jars Alfredo sauce (Bertoli is the best)
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (23oz)
2 cups chopped ham
3 cups of fresh broccoli florets, steamed until just tender
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta
Parmesan cheese (optional)

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add ham, broccoli, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.
5. Remove from oven and let sit 10 minutes.(Sauce will be really runny if you don't do this.) Top with Parmesan cheese if desired.