When comfort food calls, this ham tetrazzini recipe answers with its creamy, cheesy goodness. Simple yet satisfying, it’s perfect for using up leftover ham, making every bite a delicious blend of flavors and memories.
This dish has a special place in our family gatherings. My grandmother first introduced it during a hectic holiday season, using leftover ham from a festive meal. It became an instant favorite for its creamy texture and the way it brought everyone together around the table. We’ve been tweaking and perfecting it ever since, yet every bite still transports me back to those delightful family moments.
Why You’ll Love This Recipe
This ham tetrazzini recipe is not just a meal; it’s a comforting experience. Its simplicity makes it accessible for any level cook, while its rich flavors and creamy texture offer a gourmet touch. The dish is also incredibly versatile, perfect for weeknight dinners or festive family gatherings. You’ll appreciate how easily it can turn leftover ingredients into something special without sacrificing taste.
Ingredients Notes
For best results, use high-quality leftover ham, as it plays a key role in flavor. If you don’t have ham, smoked turkey is an excellent substitute. Choose fresh mushrooms for a vibrant, earthy taste, and don’t skimp on the cheese; a mix of cheddar and parmesan provides a deeper flavor profile. Remember, you can use gluten-free pasta if you have dietary restrictions.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Cook the pasta in a large pot of salted boiling water until al dente; drain and set aside.
Step 2
In a large skillet over medium heat, sauté onions and garlic until fragrant and translucent. Add mushrooms, cooking until they’re soft and golden brown.
Step 3
Stir in the flour to coat the mushroom mixture, then slowly add chicken broth and cream. Bring this mixture to a simmer, allowing it to thicken before adding cubed ham.
Step 4
Combine the pasta and creamy ham sauce in a large baking dish. Sprinkle generously with a mix of cheddar and parmesan cheese.
Step 5
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Let it cool slightly before serving.
Storage Options
Store any leftovers in an airtight container in the fridge for up to three days. If you wish to freeze it, ensure it’s completely cool before covering it tightly; it can be frozen for up to two months. To reheat, thaw overnight in the refrigerator and warm in the oven until heated through.
Variations & Substitutions
Make this dish vegetarian by replacing ham with sautéed zucchini or asparagus. For a health-conscious twist, swap out half the pasta for spiralized vegetables. Feel free to experiment with different cheeses; fontina or gruyere can offer a unique flavor shift.
Serving Suggestions
This dish is perfect for casual dinners with a side salad or steamed vegetables. It also pairs wonderfully with a glass of Chardonnay, enhancing its creamy texture. It’s a comforting choice for gatherings, potlucks, or family celebrations.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the dish up to the point of baking, then cover and refrigerate. When ready to serve, bake it in the oven directly from the fridge, adding a few extra minutes to accommodate for the cold start.
What kind of pasta works best? Spaghetti or linguine are classic choices as they hold the sauce well and mix evenly. However, penne or fettuccine can also be used, offering a fun change in texture.
How can I add more vegetables? Consider adding peas or spinach for additional nutrients. Simply fold them into the sauce in Step 3 so they can cook slightly before baking.
Ham Tetrazzini Recipe
Ingredients
Main Ingredients
- 12 oz spaghetti cooked according to package instructions
- 2 cups diced ham leftover ham works great
- 1.5 cups sliced mushrooms fresh or canned
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 1 cup grated Parmesan cheese divided
- 0.5 tsp black pepper freshly ground
- 0.25 tsp salt to taste
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large skillet, sauté the mushrooms over medium heat until they are tender.
- Add the diced ham and cooked spaghetti to the skillet, mixing until well combined.
- Pour in the chicken broth and heavy cream, stirring continuously. Bring to a simmer.
- Stir in 3/4 cup of the Parmesan cheese, pepper, and salt. Mix until the cheese has melted and the sauce is thickened.
- Transfer the mixture to a baking dish and sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven for 20 minutes, or until the top is golden brown.
