Everyone lines up for seconds for this yummy pasta dish. The spaghetti is saucy, cheesy and loaded with ham. This easy Ham Tetrazzini Recipe is an awesome dish for a great weeknight dinner.
Jump to:
- Ham tetrazzini recipe
- Ingredients you’ll need
- Creative variations to try
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect pasta
- How to store leftovers
- More recipes you’ll love
- Perfect pairings: what to serve with
- Easy Ham Tetrazzini Recipe
Ham tetrazzini recipe
It all started with the ham. A big, glorious, “barely fit in the fridge” kind of ham. I’m not entirely sure what possessed me to buy it—maybe it was the sale, maybe it was the way the honey glaze sparkled in the store lights—but there it was, a centerpiece worthy of our feast.
Fast forward to dinner: family gathered, plates piled high, and compliments flying. The slow cooker ham stole the show (as expected). But as the night wore on and the crowd thinned, the reality of leftovers set in.
There was so… much… ham.
If you're like me and trying to figure out what to do with leftover holiday or Easter ham, this is one of my favorite meals!! (And for even more ideas check out 30+ Recipes for Leftover Ham.)
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Chopped ham - leftover ham or ham steak is great for this recipe. No ham, use chicken or turkey.
- Spaghetti noodles, though you can use fettuccine or even egg noodles if youprefer.
- ricotta cheese or cottage cheese
- This recipe calls for Monterey Jack cheese, you can use different types of cheese to mix things up. Try a blend of Parmesan, Swiss, and mozzarella or cheddar and Monterey jack.
Creative variations to try
- I like to use frozen peas because they add color and texture, but feel free to use any other vegetable you like or have on hand. Such as broccoli florets or diced green bell peppers
- You can use milk in place of the evaporated milk, but the evaporated milk really gives this dish a rich and creamy texture.
- If you are not a fan of cream of mushroom soup, you can use cream of chicken soup instead.
- Add a half cup of sour cream to the soup mixture for a little tang to your creamy sauce.
Step-by-step instructions
This is an overview of the instructions. For the complete directions for the Ham Tetrazzini Recipe, scroll down to the bottom!
- Pre heat oven, prepare baking dish, set aside.
- Cook spaghetti according to package directions to al dente, drain well.
- Make the sauce. Combine the evaporated milk, cream of mushroom soup, ricotta cheese and sherry. Whisk until creamy and smooth.
- Toss the pasta in the cheese sauce.
- Stir in the ham, mushrooms, peas and pimientos.
- Then transfer the mixture to baking dish. Top with grated cheese and fried onions. Cover and bake in the preheated oven as directed below.
Essential tools for this recipe
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- Casserole dish - I love this set, I have it in white and red!
- Large pot for boiling pasta. This is on my wish list, I love that it has a built in strainer!
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Frequently asked questions (FAQ’s)
The dish is named after the Italian opera singer, Luisa Tetrazzini.
Ham is already cooked, so really you're looking to warm it. This will depend on the size and cut of the dice, but typically it should only take about 10-15 minutes.
To make tetrazzini in a slow cooker, simply combine all of your ingredients in the insert and cover with the lid. Cook on low for 4-6 hours or on high for 2-3 hours, until the pasta is cooked.
Tetrazzini is an Italian-American dish made with cooked spaghetti or fettuccine, mushrooms, and chicken or turkey in a creamy sauce. It is often topped with cheese, bread crumbs, or Parmesan cheese and served as a main course.
Deb’s tips for the perfect pasta
Use the hot pan from the pasta boiled to combine the sauce in. The heat helps the soup and cheese melt a bit and whisk together more easily.
- This recipe can easily be doubled if you are feeding a large crowd or want leftovers. But, make sure you use two baking dishes.
- I like to garnish this casserole with fresh parsley or fresh basil when I serve it.
- Cook the pasta to al dente because it will continue to cook in the oven.
How to store leftovers
Refrigerate - Store leftover tetrazzini in an airtight container in the fridge for up to 3 days.
Freezer - Leftover pasta can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat - To reheat, place tetrazzini in a baking dish and cover with foil. Bake at 350 degrees until heated through, about 30 minutes. Or reheat single servings in the microwave for one to two minutes.
More recipes you’ll love
If you love ham or cheesy pasta casseroles be sure to check out these recipes. Just click on the photo to take you right to the recipe!
Perfect pairings: what to serve with
- Round out this easy weeknight meal with this fresh and healthy side of Steamed Brussel Sprouts.
- Keep it easy with a simple Caesar salad - grab a salad in a bag for an easy side dish!
- You can have a creamy casserole like this one, with a bread side. These Easy Yeast Rolls are the perfect side to serve with this dish.
- Still looking for ideas? Check out what to serve with pasta bake here!
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Easy Ham Tetrazzini Recipe
Equipment
- 1 9x13 casserole dish
Ingredients
- 2 cups chopped ham
- 1 pound spaghetti noodles
- 21 ounces cream of mushroom soup (that's two cans)
- 12 ounces evaporated milk
- 1 cup ricotta cheese
- 1 cup frozen peas
- 4 ounces canned mushrooms
- 2 ounces pimentos optional
- 1 cup Monterey Jack cheese
- ½ cup French fried onions
- 2 tablespoons dry sherry optional - can substitute white wine or simply omit.
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Pre heat the oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray, set aside.
- Salt boiling water. Break the spaghetti into thirds and cook pasta according to package directions to al dente. Drain spaghetti well.
- Use a large mixing bowl or the pot you boiled the spaghetti it. Combine the evaporated milk, cream of mushroom soup, ricotta cheese and sherry (if using) whisk until smooth. Season with salt and pepper.
- Toss the spaghetti in the cheesy sauce.
- Stir in the ham, peas, mushrooms and pimientos.
- Transfer to the baking dish and top with grated Monterey Jack cheese. Sprinkle with fried onions. Cover with foil. Place in pre heated oven.
- Bake for 20 minutes remove foil. Return to oven for another five minutes, or until onions are crisp and golden brown, enjoy!
Lois says
If you are fixing ham for the holidays ad have some left left over this is a wonderful recipe to fix and have a totally different meal. So good.
james says
Very clear instructions, well done
Bowl Me Over says
Thanks James!