This easy to make Ham Tetrazzini Recipe is a great way to use up leftover holiday ham. Everyone lines up for seconds for this yummy pasta dish. It's an awesome recipe for a fast weeknight dinner.
Next time be sure to try the rich and creamy Rotel Chicken Spaghetti Recipe!
Why you'll love this recipe
✔️ Just like the traditional turkey tetrazzini made from leftover Thanksgiving turkey, this dish is made from leftover Easter ham.
✔️ Made with simple ingredients, it's quick and easy to prepare.
✔️ The french onion topping adds a delicious savory flavor that perfectly complements the creamy pasta and salty ham.
It's the perfect leftover ham recipe, but if you have more ham to use, be sure to check out these 30+ Leftover Ham Recipes!
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.
- spaghetti noodles
- two cans cream of mushroom soup
- evaporated milk
- ricotta cheese
- frozen peas
- canned mushrooms
- Monterey Jack cheese, but sharp cheddar cheese would be delicious as well.
- French fried onions
- dry sherry or white wine (optional)
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.
- Break the spaghetti into thirds. Cook spaghetti according to package directions to al dente, drain well.
- While the pasta cooks, combine the evaporated milk, cream of mushroom soup, ricotta cheese and sherry (if using )whisk until creamy and smooth.
- Toss the drained pasta in the creamy cheese sauce.
- Stir in the ham, mushrooms, peas and pimientos.
- Transfer to baking dish. Top with grated cheese. Sprinkle with fried onions. Cover with foil. Place in pre heated oven.
- Bake for 20 minutes then remove foil. Return to oven for another five minutes, or until the cheese melts and onions are crisp and golden brown, enjoy!
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- casserole dish
- large pot
- aluminum foil
The dish is named after the Italian opera singer, Luisa Tetrazzini.
Ham is already cooked, so really you're looking to warm it through. 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.
Things to know
- 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.
- Spray your baking dish well with nonstick cooking spray for easy clean up.
- Feel free to leave the mushrooms out of this casserole if your family doesn't like them.
- Cook the pasta to al dente because it will continue to cook in the oven.
- 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.
- Cottage cheese makes a great replacement for ricotta cheese in a pinch.
- Try using different types of cheese to mix things up. Try a blend of Parmesan, Swiss, and mozzarella or cheddar and Monterey jack.
- If you want to try something a little bit different, replace pasta with rice or swap out the mushrooms for artichokes if you are looking for more veggies in your meal.
- No ham, use chicken or turkey. Both are great substitutes in this awesome recipe!
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.
- If you love ham, be sure to check out this Cheesy Ham and Potato Casserole and the Chicken Cordon Bleu Casserole. Both are easy weeknight dinners that the whole family will enjoy.
- Are you looking for a delicious comfort meal? Well look no further than this Chicken Spaghetti, it's cheesy and comforting and always a hit with the family.
- Next time you have leftover ham, try using it in this Southern Style Ham Pasta Salad, your entire family will rave about it.
- Or it only takes a bit of ham to make this recipe for Instant Pot Ham and Potato Soup - it's just so good!
Still looking for ideas? Check out what to serve with pasta bake here!
- Do you want to serve this classic comfort food with a lighter side? Then, this Kale Superfood Salad is a good recipe to serve with this hearty meal.
- Round out this easy weeknight meal with this fresh and healthy side of Steamed Brussel Sprouts.
- 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.
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Easy Ham Tetrazzini Recipe
- 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
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- 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!