Turn leftover Easter ham into an easy tetrazzini with spaghetti, green peas, a creamy sauce, and a crunchy breadcrumb topping for a comforting baked pasta dish.
Got leftover Easter ham sitting in the fridge? This creamy, cheesy ham tetrazzini is one of the coziest and most delicious ways to put it to good use. Loaded with spaghetti, savory bites of ham, and sweet green peas, it all comes together in a rich, comforting sauce that bakes up bubbly and golden. And let’s not forget the crispy, buttery breadcrumb topping—it adds just the right crunch to balance all that creamy goodness.
This baked pasta dish is the kind of meal that feels like a warm hug at the end of a long day. It’s easy enough for a weeknight dinner but special enough to serve to a crowd. Even better, ham tetrazzini is incredibly make-ahead friendly. You can assemble the whole casserole in advance and stash it in the fridge or freezer until you’re ready to bake.
Inspired by classic turkey tetrazzini, this version might just become your new favorite leftover hack. In fact, don’t be surprised if you find yourself making a ham just so you can enjoy this comforting, cheesy pasta all over again.
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1
Preheat the oven to 350°F.
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Step
2
In a large pot of salted water, cook the pasta 2 minutes less than the package instructions. Reserving about ¾ cup of pasta water, drain the pasta, rinse, and set aside.
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Step
3
In a large pot over medium heat, melt 1 tablespoon of butter. Stir in the ham and sauté until golden and fragrant, 3 to 5 minutes. Remove the ham to a plate.
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4
In the same pot, heat 3 tablespoons of butter over medium-high heat. Add the mushrooms and salt, and sauté until the mushrooms release their liquid and begin to turn golden, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and allow it to cook with the mushrooms until the liquid reduces by half, 3 to 5 minutes.
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5
Sprinkle in the flour, and cook until the flour is slightly toasted, 2 to 3 minutes. Slowly pour in the broth and stir, cooking for another few minutes until the sauce thickens.
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6
Reduce the heat to medium low. Gradually add the cream cheese, stirring until combined. Do not boil the sauce. Add the ham, peas, cheddar cheese, and ¾ cup of parmesan. Stir to combine. Add the pepper and salt, to taste.
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7
Add the cooked spaghetti and stir to combine. Add the pasta water, about 2 tablespoons at a time, to loosen the sauce. (Add up to ½ cup of water, as needed.)
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8
Meanwhile, in a medium microwave-safe bowl, microwave the remaining 2 tablespoons of butter until melted. Stir in the breadcrumbs and the remaining ¼ cup of parmesan.
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9
Spray a large (3-quart or 13-by-9-inch) baking dish with nonstick cooking spray. Pour the mixture into the pan. Drizzle the top with another ¼ cup of pasta water to keep the spaghetti from drying out. Sprinkle with the breadcrumb mixture.
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10
Bake until the casserole is bubbly and the crumbs are golden brown, 20 minutes. Allow to rest for 5 minutes before serving, sprinkled with parsley, if you like.
