Ham Tetrazzini
A creamy one-pan pasta with diced ham, mushrooms, and peas, finished with a crispy panko topping broiled until golden.
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
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.