This ham tetrazzini is a comforting pasta dish that comes together in a single pan. It features spaghetti cooked in a creamy sauce with savory ham, earthy mushrooms, and sweet peas. It’s a wonderful way to use leftover ham from a holiday meal.
From start to finish, this recipe takes about 35 minutes, making it a great choice for a busy weeknight. Because the pasta cooks right in the sauce, cleanup is simple, and the final dish has a rich flavor.
Why is Ham Tetrazzini a Must-Try?
Cooking the pasta directly in the sauce allows its starches to release, which naturally thickens the sauce without needing a separate roux.
Using one oven-safe skillet for the entire process, from sautéing to broiling, means fewer dishes to wash.
Finishing the dish under the broiler gives the panko breadcrumbs a satisfying crunch that contrasts with the creamy pasta beneath.
Ingredients for Ham Tetrazzini
• Ham: Leftover baked ham works great. You can also use a cooked ham steak from the grocery store, diced into bite-sized pieces.
• Half-and-Half: For a richer sauce, you can use heavy cream. For a lighter version, use whole milk, but the sauce will be thinner.
• Spaghetti: Breaking the spaghetti in half helps it fit in the skillet and cook more evenly. Linguine or fettuccine are good substitutes.
• Mushrooms: White button or cremini mushrooms both work well in this dish. Slice or dice them according to your preference.
• Panko Breadcrumbs: Panko provides a lighter, crispier topping than regular breadcrumbs. It is recommended for the best texture.
Exact quantities are in the recipe card below.
How to Make Ham Tetrazzini
Step 1: Sauté the Flavor Base
In a large, oven-safe skillet, cook the diced onion and mushrooms in olive oil until they soften. Add minced garlic and diced ham, cooking for a couple of minutes to build a savory foundation for the dish.
Step 2: Make the Sauce and Cook the Pasta
Pour in the chicken broth and half-and-half, then add the seasonings. Once the sauce boils, add the spaghetti and cook it directly in the liquid, stirring often until it’s nearly tender. The sauce will thicken as the pasta releases its starches.
Step 3: Finish and Broil
While the pasta cooks, preheat your broiler. Remove the skillet from the heat and stir in the peas and cheeses. Top everything with panko breadcrumbs and broil for a few minutes until the top is golden and crisp.
What to Serve with Ham Tetrazzini
This is a complete meal on its own, but a simple green salad with a light vinaigrette would be a nice addition.
Expert Tips for Ham Tetrazzini
An oven-safe skillet is necessary for this recipe. If you don’t have one, you can transfer the pasta mixture to a baking dish before topping with panko and broiling.
Do not overcook the pasta on the stovetop. It will continue to cook in the residual heat and under the broiler. The sauce should still be plentiful when you take it off the heat.
The broiler can burn food very quickly. Do not walk away from the oven while the dish is broiling.
When reheating leftovers, ensure they reach an internal temperature of 165°F (74°C) for safe consumption.
How to Store and Freeze Ham Tetrazzini
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the cream sauce may separate upon thawing. To reheat, microwave in portions or place in an oven-safe dish with a splash of milk or broth, cover with foil, and bake at 350°F (175°C) until heated through to 165°F (74°C).
Ham Tetrazzini Recipe FAQs
Can I use a different type of pasta?
Yes, other long pastas like linguine or fettuccine work well. You may need to adjust the cooking time slightly based on the package directions.
My sauce seems too thick or too thin. What should I do?
If the sauce is too thick, stir in a splash of chicken broth or milk until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes, uncovered, to allow it to reduce and thicken.
Can I prepare this dish ahead of time?
This dish is best served immediately after broiling for the crunchiest topping. You can assemble it through the step of adding the cheese and peas, but be aware the pasta will continue to absorb the sauce as it sits, so you may need to add more liquid when reheating.
Ham Tetrazzini
Ingredients
- 1 tbsp olive oil 15 ml
- 1/2 cup diced onion about 75 g
- 3/4 cup diced mushrooms about 55 g
- 1 tsp minced garlic about 5 g
- 2 cups diced cooked ham about 340 g
- 2 1/2 cups chicken broth 600 ml
- 2 1/2 cups half-and-half 600 ml
- 1 tsp salt 6 g
- 1/2 tsp black pepper 1 g
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 8 oz spaghetti 225 g
- 1 cup frozen peas 145 g
- 1 1/2 cups shredded mozzarella cheese 170 g
- 1/2 cup grated Parmesan cheese 50 g
- 3/4 cup panko breadcrumbs 45 g
Instructions
- Heat olive oil in a large, deep, oven-safe skillet over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion softens, about 4-5 minutes.
- Stir in the garlic and diced ham. Cook for another 2 minutes until the ham is lightly browned.
- Pour in the chicken broth and half-and-half. Add the salt, pepper, thyme, and parsley, and stir to combine. Bring the mixture to a boil.
- Break the spaghetti in half and add it to the skillet. Stir well to submerge the pasta. Reduce the heat to maintain a steady simmer. Cook, stirring often, for 8-10 minutes, or until the spaghetti is almost al dente. The sauce will thicken as the pasta cooks.
- Turn on your oven's broiler. Make sure an oven rack is positioned about 6 inches from the heat source.
- Remove the skillet from the heat. Stir in the frozen peas, mozzarella, and Parmesan cheese until the cheese is mostly melted and combined.
- Sprinkle the panko breadcrumbs evenly over the top of the pasta.
- Place the skillet under the broiler for 2-4 minutes. Watch it closely until the breadcrumbs are golden brown and crisp.
- Let the dish rest for a few minutes before serving.
Notes
