Ham Tetrazzini
Ham Tetrazzini is a deliciously creamy and cheesy pasta casserole that has stood the test of time as one of the most comforting dishes you can serve at home. Traditionally made with leftover ham, this dish is perfect after holidays such as Christmas or Easter, when there’s always extra ham waiting to be transformed into something hearty and flavorful. The recipe combines spaghetti or another pasta with a velvety cream sauce enriched with mushrooms, onions, peas, and seasonings, before being baked under a golden topping of cheese and breadcrumbs
Ingredients
- 12 oz spaghetti or linguine
- 2 cups diced ham
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 2 cups heavy cream or half-and-half
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese, grated
- ½ cup breadcrumbs
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook spaghetti until al dente, then drain.
- In a skillet, melt butter and sauté onion, garlic, and mushrooms until tender.
- Stir in peas, cream, chicken broth, salt, and pepper. Simmer until slightly thickened.
- Add diced ham and cooked pasta, toss to coat well.
- Transfer mixture to a greased baking dish.
- Top with mozzarella, Parmesan, and breadcrumbs.
- Bake for 25–30 minutes until golden and bubbly.
- Garnish with parsley before serving.
Notes
- Leftover Easter or Christmas ham works perfectly.
- Use rotini or penne instead of spaghetti if preferred.
- Fresh mushrooms give more depth than canned.
- For a lighter version, use milk instead of cream.
- Add extra cheese for a richer topping.