Ham Tetrazzini
This ham tetrazzini recipe is an easy, creamy one-pan meal that’s budget-friendly and family-approved! Tender ham, spaghetti, and colorful veggies all come together in a rich, cheesy sauce that’s ready in less than 30 minutes.
I love pasta so much and pretty much eat it all the time. So, I’m always I’m always looking for something new to make. This ham tetrazzini is perfect for busy nights when I don’t have much time. The simple and creamy sauce is perfect with the pasta and really shows off the ham and vegetables.
It’s practically magic! One pan, budget-friendly, under 30 minutes, and is a great way to use up any leftovers hanging out in the fridge.
Plus, you can swap out anything the picky eaters don’t like. Swap the ham for chicken, skip the mushrooms, add different veggies. Basically, this dish changes to fit your family!
Complete Your Pasta Dinner
Appetizers: Roasted Mushrooms | Italian Pinwheels
Sides: Crack Green Beans | Roasted Sprouts and Carrots
Bread: Garlic Knots | Herb Garlic Bread
Salads: Italian Chopped Salad | 1905 Salad
Dessert: Pistachio Cookies | Cannoli Dip
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pasta: I love to use regular spaghetti because that’s the traditional pasta noodle but you can also use linguini, fettuccini, or a smaller pasta like bow ties or elbow macaroni.
- Mushrooms: I prefer to use fresh, sliced mushrooms but you can also add in canned ones. Just be sure to drain and rinse them well. And add them after you make the cream sauce so they don’t get too soft.
- Peppers: Use roasted red peppers or substitute fresh bell peppers or pimentos.
- Green peas: Frozen peas work the best. You can substitute canned peas just be sure to drain and rinse well and add them toward the end of the cooking.
- Condensed soup: I use cream of mushroom soup to add more mushroom flavor. You can substitute cream of chicken soup or cream of onion.
- Ham: This is a great dish for leftover ham. Or use a holiday ham or ham steak. You can also have the deli dice you up some.
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How To Make Ham Tetrazzini
- Cook the spaghetti in a large pot of salted water until al dente. Save 1/2 cup of the pasta water. Drain the pasta but don’t rinse it.
- Melt the butter in a large, deep skillet over medium heat. Stir in the mushrooms and onions. Cook until the onions are soft and the mushrooms are lightly browned.
- Stir in the milk, mushroom soup, salt, and pepper to make the cream sauce base. Add in the diced ham, peppers, peas, and both cheeses. Stir to combine.
- Lower heat and simmer until the cheeses are melted and the peas are soft.
- Stir in the cooked pasta noodles and toss to coat. If the noodles are a little sticky, drizzle in a little of the reserved pasta water.
- Stir until the noodles are coated and the sauce is creamy and smooth. Garnish with fresh chopped parsley and serve hot.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store leftovers in airtight container for 3-4 days in the refrigerator. You can reheat this them in the microwave but I like to do it in a skillet on the stovetop. It gently reheats everything instead of having weird hot spots. Plus you can add milk or broth to make the sauce creamy again.
I don’t recommend freezing your ham tetrazzini because the pasta can get mushy. But it is possible to do it. If you are planning on freezing it, I recommend under cooking the pasta a little so it’s firmer when it goes in the sauce.
Once everything is finished cooking, cool it completely, and store in a freezer safe container. Thaw overnight in the fridge and reheat in the skillet like normal.
You can add a little more milk or broth to bring the sauce back close to creamy. Sprinkle with some toasted breadcrumbs and enjoy!
Variations
Chicken/Turkey: Swap out the ham for leftover or rotisserie chicken. Try turkey too!
Seafood: This works great with cooked shrimp, crab, tuna, or even lobster.
Vegetarian: Substitute hearty veggies like broccoli, cauliflower, or bell peppers.
Alfredo: Swap mushroom soup for jarred Alfredo sauce.
Spicy: Stir in red pepper flakes or a dash of cayenne pepper.
Gluten-free: Use gluten-free pasta and gluten-free soup so everyone can enjoy.
Frequently Asked Questions
Tetrazzini is a dish made with spaghetti plus creamy sauce, mushrooms, peas, and meat. Spaghetti is just the noodle type and served with a variety of different sauces and toppings. Basically tetrazzini = spaghetti + extra ingredients in cream sauce. YUM!!
Named after Italian opera singer Luisa Tetrazzini! The dish was created in her honor when she performed in San Francisco in the early 1900s.
Absolutely! Leftover spaghetti makes meal prep even easier. Just add to the sauce mixture and heat through. I like to run it under some hot water for 1 minute to help heat it up.
Yes! Cook pasta al dente first. Sauté mushrooms and onions in a skillet. Combine sauce ingredients with ham and cooked veggies in slow cooker and cook 2-3 hours on low. Stir in cooked pasta 20-30 minutes before serving.
Recipe Tips & Tricks
- Perfect pasta: Cook noodles al dente (slightly undercooked) so it’s not mushy. Use leftover spaghetti for easier prep.
- Richer flavor: Swap milk for evaporated milk. Stir in 1-2 tablespoons Madeira or marsala wine while cooking mushrooms. Add ¼ cup sour cream to sauce for tangy twist.
- Add veggies: Use broccoli or green beans instead of peas. Lima beans are great too.
- Swap soups: Try cream of chicken or cream of onion instead of mushroom.
- Extra herbs: Sprinkle in Italian seasoning when making sauce.
More Pasta Recipes
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Ham Tetrazzini Recipe
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- ½ medium sweet onion diced
- 6 ounces fresh mushrooms sliced
- 10.75 ounces cream of mushroom soup 1 can
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups ham cooked, diced
- 1 cup green peas frozen
- 4 ounces roasted red peppers or pimentos drained, rough chopped
- ¾ cup cheddar cheese shredded
- ¼ cup parmesan cheese shredded
- fresh parsley garnish
Instructions
- In a large pot, cook spaghetti, al dente, according to package directions. Drain but do not rinse.
- In a large skillet over medium heat, melt the butter.
- Add the onion and sliced mushrooms. Cook, stirring occasionally, until the onions are soft and the mushrooms are lightly browned.
- Stir in the cream of mushroom soup, milk, salt, and pepper.
- Mix well.
- Add the ham, peas, roasted red peppers, and both cheeses.
- Lower the heat to medium and cook until the cheese is melted and sauce heated through and peas are softened.
- Add in the cooked pasta and stir to coat the pasta in the sauce.
- Garnish with fresh chopped parsley. Serve warm and enjoy.
Notes
- Perfect pasta: Cook noodles al dente (slightly undercooked) so it’s not mushy. Use leftover spaghetti for easier prep.
- Richer flavor: Swap milk for evaporated milk. Stir in 1-2 tablespoons Madeira or marsala wine while cooking mushrooms. Add ¼ cup sour cream to sauce for tangy twist.
- Add veggies: Use broccoli or green beans instead of peas. Lima beans are great too.
- Swap soups: Try cream of chicken or cream of onion instead of mushroom.
- Extra herbs: Sprinkle in Italian seasoning when making sauce.
Nutrition
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