Buttery noodles, creamy cheese, sweet green peas, and savory ham come together in this cozy ham tetrazzini dish with spaghetti, mushrooms, and cheddar.
Cheesy, bubbly, and just slightly crisp on top, this ham tetrazzini is the kind of comfort food that wraps around you like a warm blanket.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
There’s something about a forkful of tender spaghetti wrapped in creamy sauce with hunks of salty ham and little bright bursts of peas that just feels like home. This baked ham tetrazzini has the coziness of a Sunday casserole but comes together on a Tuesday night with chilled-out ease. The thyme adds just enough herby depth, and the golden Parmesan crust (if you go for the broil finish, which… why not?) brings it all to life.
Serve it straight out of the skillet or baked to bubbling perfection in a dish. Either way, this one’s a weeknight soft pants kind of dinner, and I’m here for it.
Why You’ll Love this Ham Tetrazzini
This one doesn’t try too hard, but wow does it deliver. It’s as low-pressure as a can of peas and a leftover ham situation should be.
- Ridiculously simple to make: You boil some noodles, stir a few things, and let the oven (or stovetop) do the magic.
- Leftover ham MVP: This is where that holiday ham shines again, in melty-cheesy glory.
- Cheese lovers, unite: That cheddar melts right into the sauce, and the Parmesan on top? Optional but highly encouraged.
- Crowd-friendly (but not fussy): Scoop it onto plates or let folks dig into the baking dish. No judgment.
- Customizable as heck: Got broccoli instead of peas? You’re the boss now.
Ingredient Notes
No weird stuff here—just pantry pals and fridge friends coming together like a potluck at your favorite aunt’s.
- Spaghetti: Classic, cozy, and perfect at holding onto sauce. But feel free to swap in linguine or fettuccine if that’s what’s rattling around in your pantry.
- Butter: Adds richness and helps build a creamy, velvety base for the sauce. Don’t skimp, it’s worth it.
- Onion and mushrooms: These bring that deep, savory warmth that makes the whole thing feel a little more grown-up.
- Garlic: Three cloves, because we’re not animals. It makes the kitchen smell like you know what you’re doing.
- Flour: This is what thickens the sauce—it turns butter into a roux, which sounds fancy but is essentially just stirring.
- Whole milk and chicken broth: A one-two punch of creaminess and flavor. Broth lightens it up just a bit so it’s not overly heavy.
- Dried thyme: Don’t overdo it, but a touch really carries that cozy winter vibe.
- Cheddar cheese: Melty and sharp, it gives the dish that comforting, slightly indulgent kick.
- Diced ham: Briny, hearty, and perfect for soaking up all that cheesy goodness.
- Frozen peas: Tiny green gems that add sweetness and a bit of texture pop. Just thaw ’em first.
- Salt and pepper: Taste often and season with your heart (and a spoon).
- Parmesan cheese (optional): For that golden-bubbly broiled top we all sneak spoonfuls from.
- Fresh parsley (optional): Scattered over the top, it adds a little herbaceous brightness (and makes it look vaguely professional).
How To Make This Ham Tetrazzini
We’re basically making a cheesy sauce party and inviting spaghetti, ham, and peas to the celebration. It’s chill, and you can’t mess it up.
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Cook the spaghetti: Bring that water to a bubbly boil, salt it generously (like “salty as the sea” kind of generous), and cook your spaghetti just until al dente. Drain and set it aside. If you’re nervous about the sauce tightening up too much, save half a cup of the pasta water, just in case.
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Sauté the veggies: Melt 2 tablespoons of butter in a big skillet and toss in your onion and mushrooms. Cook them down for about 5–6 minutes until they’re soft and smell good enough to eat on their own (though don’t, they’re not done yet). Add garlic and cook just one minute more, until your kitchen smells amazing.
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Make the roux: Add that last tablespoon of butter and sprinkle in the flour. Stir constantly for 1–2 minutes. It should look like a paste and smell a bit nutty—that’s the good stuff.
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Add liquids and season: Slowly whisk in the milk and broth, making sure things stay smooth. Dump too fast and you’ll get lumpy regrets. Stir in the thyme and cook gently until the sauce thiccens (you know, creamy but still pourable). Usually takes 3–4 minutes.
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Melt in the cheese: Turn the heat down low and stir in the shredded cheddar until it’s all melty, dreamy, and unified. Then fold in the ham and thawed peas. Season with salt and pepper until it tastes well-balanced and just-right.
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Combine with spaghetti: Add the cooked noodles and gently toss to coat everything in that velvety, cheesy goodness. Do a little noodle dance—it helps.
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Optional broil finish: If you’re feeling fancy (or like cheese crusts), transfer everything to a greased baking dish. Shower it with Parmesan and stick it under the broiler for 2–3 minutes until deeply golden and bubbling.
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Serve and soak in the praise: Dish it up warm with a flutter of chopped parsley, if you like that sort of thing.
Storage Options
Okay, so you made a giant skillet’s worth, and now your fridge is giving you judgy looks. But good news: this ham tetrazzini is an absolute champ in the leftover department.
Once it’s cooled down a bit (we’re talking warm but not steaming), transfer it into an airtight container. It’ll keep in the fridge for about 3 to 4 days. When you’re ready to reheat, you can microwave individual portions, or warm the whole thing in a 350°F oven until it’s heated through. Add a splash of milk or broth if it feels dry—the pasta tends to soak up sauce as it chills.
Now, can you freeze it? Yep. Let it cool completely, then wrap it up tight (double-layered foil and plastic wrap if you’re not messing around). It’ll keep in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat like above. It might lose a little creaminess, but honestly, it still tastes like comfort.
Variations and Substitutions
You know the vibe: use what you’ve got. This recipe forgives almost everything except an empty cheese drawer.
- Pasta shape: Swap spaghetti out for penne, rotini, or even egg noodles. Anything with ridges will hug the sauce beautifully.
- Different cheese: Not into cheddar? Go with Gruyère, Swiss, mozzarella, or a combo. Just make sure it melts well and fits your flavor goals.
- Vegetable swap: Broccoli, chopped spinach, or even diced bell peppers would all be happy in this creamy setup.
- Ham stand-ins: Leftover turkey (hi Thanksgiving survivors), rotisserie chicken, or even sautéed mushrooms if you’re going meatless.
- Gluten-free option: Use rice noodles or GF spaghetti and sub in your favorite all-purpose gluten-free flour. Easy.
- Spice it up: Like a little heat? A pinch of red pepper flakes or a spoonful of Dijon mustard stirred into the sauce gives a sneaky little lift.
What to Serve with Ham Tetrazzini
Okay, it’s creamy. It’s carby. It’s got veggies in it. But if you’re looking to round things out, here are a few ideas that play nice.
- If you’re into contrasts, try a crisp green salad with a zippy vinaigrette. The freshness cuts through the richness and makes you feel like you’re living your best balanced-life fantasy.
- Toasty garlic bread or bacon basil cornbread muffins? Carbs on carbs, but sometimes that’s exactly the kind of day it is.
- Go full cozy mode and sip something warm—maybe a light broth-based soup or even just hot tea. They play a good background role here.
- Need something bright for dessert? These peanut butter & banana ice cream sandwiches might just be the satisfying, slightly nostalgic bite to close it out.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this ahead of time?
Yes, absolutely. You can assemble the whole tetrazzini up to a day ahead. Just cover it tightly and refrigerate. When you’re ready to eat, pull it out while the oven preheats (so it’s not ice cold straight from the fridge), then bake until hot and bubbly. You might need to add 5–10 extra minutes to the time if it’s coming out cold.
What type of ham works best in this recipe?
Any fully cooked ham works here—leftover spiral ham, deli ham cut thick, or even a ham steak you’ve diced up yourself. If your ham is smoky or glazed, even better; it adds depth to the final dish. Just be sure it’s diced small enough to spread joy in every bite.
Can I skip the baking and serve straight from the stovetop?
Totally. If you’re in a hurry (or just like your cheese molten, not crispy), serve it straight out of the skillet once everything’s hot and well mixed. The broil step just gives it that golden crown and a little extra texture, but it’s by no means mandatory.
How can I make this dish a little lighter?
You can use reduced-fat cheese and milk, skip the Parmesan topping, and load up on extra vegetables like spinach or mushrooms. Using whole-wheat pasta or legume-based noodles adds a nutty chew and extra fiber too—so you feel a little virtuous while still enjoying that creamy comfort.
Baked Ham Tetrazzini
Ingredients
Pasta and Sauce
- 12 oz (340 g) spaghetti uncooked
- 3 tbsp (42 g) unsalted butter divided
- 1 yellow onion small, diced
- 8 oz (225 g) cremini mushrooms sliced (or white button mushrooms)
- 3 cloves garlic minced
- 3 tbsp (24 g) all-purpose flour
- 2 cups (475 ml) whole milk
- 1 cup (240 ml) chicken broth preferably low-sodium
- 1 tsp dried thyme
- 2 cups (170 g) shredded sharp cheddar cheese
- 2 cups (250 g) diced cooked ham
- 1 cup (140 g) frozen green peas thawed
- kosher salt to taste
- black pepper to taste
Topping (Optional)
- 1/3 cup (30 g) finely grated Parmesan cheese for broiling
- fresh parsley chopped, for garnish
Equipment
- Large skillet
- Large pot
- Baking Dish
- wooden spoon
- Colander
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente. Reserve 1/2 cup of pasta water (optional), then drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add onion and mushrooms, and sauté for about 5–6 minutes, until softened. Stir in the garlic and cook for 1 minute more, just until fragrant.
- Add the remaining 1 tablespoon butter to the pan. Once melted, sprinkle in the flour. Stir constantly for 1–2 minutes until a golden paste forms.
- Gradually whisk in the milk and then the chicken broth, ensuring the mixture stays smooth. Stir in thyme. Simmer for 3–4 minutes, stirring, until the sauce thickens but is still pourable.
- Turn heat to low. Add shredded cheddar cheese and stir until fully melted and the sauce is creamy. Fold in the diced ham and thawed peas. Season generously with salt and black pepper, tasting as you go.
- Add the cooked spaghetti to the pan and gently toss until evenly coated in sauce. If the mixture seems too thick, add a splash of reserved pasta water to loosen.
- If desired, transfer to a greased 9x13-inch baking dish. Sprinkle Parmesan evenly on top. Broil for 2–3 minutes or until bubbly, golden, and crisp at the edges.
- Let rest for 5 minutes, then sprinkle with fresh parsley. Serve warm, straight from the skillet or baking dish.
