Main Course

Leftover Ham Tetrazzini Recipe

Elly April 6, 2026 0 Comments

Servings: 6 Total Time: 55 mins Difficulty: Intermediate

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It’s the kind of dish that quietly wins people over. No fancy steps, no stress, just a warm pan straight from the oven with a golden top and a creamy center that holds everything together.

Ingredients Needed for the Recipe

• Cooking spray – used to grease the baking dish so nothing sticks
• 8 oz spaghetti, broken in half – forms the base of the dish and holds the sauce
• 2 tbsp unsalted butter – adds richness and helps cook the vegetables
• 1 cup diced onion – gives a soft, sweet depth to the sauce
• 1 (16 oz) package sliced white mushrooms – adds earthiness and texture
• 2 tbsp flour – thickens the sauce into a creamy consistency
• 1 1/2 cups low-sodium chicken broth – builds the base of the sauce
• 1/2 (8 oz) package reduced-fat cream cheese – makes the sauce smooth and creamy
• 2 cups cubed leftover ham – the main protein and flavor of the dish
• 1 cup shredded sharp Cheddar cheese, divided – adds a bold, cheesy layer
• 1 cup frozen peas, thawed – brings a bit of sweetness and color
• 1 cup panko bread crumbs – creates a crisp topping
• 2 tbsp olive oil – helps toast the bread crumbs
• Salt and pepper – balances and enhances all flavors
• Chopped parsley (optional) – adds freshness right at the end

How to make Leftover Ham Tetrazzini?

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Step 1 – Prepare the Pasta and Oven

Start by preheating your oven to 400°F and lightly greasing a baking dish. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, then reserve a bit of the pasta water before draining.

That reserved water might seem small, but it helps later if the sauce needs loosening. I usually keep it nearby just in case, it’s one of those little things that makes a difference.

Step 2 – Cook the Vegetables

In a large skillet, melt the butter over medium heat, then add the diced onion and mushrooms. Let them cook slowly until softened and slightly golden, which brings out a deeper flavor.

This step shouldn’t be rushed. The mushrooms release moisture first, then begin to brown, and that’s where the real flavor starts building.

Step 3 – Build the Creamy Sauce

Sprinkle the flour over the cooked vegetables and stir it through for about a minute. Then gradually add the chicken broth, stirring constantly until the mixture thickens.

Add the cream cheese and keep stirring until it melts completely into the sauce. It should look smooth and slightly glossy at this point.

Step 4 – Add Ham and Cheese

Stir in the diced ham along with part of the shredded Cheddar cheese. Let everything blend together so the cheese melts and the ham warms through.

Season with salt and pepper, but taste first since ham can already be salty. Adjusting here keeps everything balanced.

Step 5 – Combine Pasta and Peas

Take the skillet off the heat and fold in the cooked spaghetti along with the peas. If the mixture feels too thick, add a splash of the reserved pasta water.

The goal is a creamy texture that coats the pasta without being heavy. It should move easily when stirred, not clump together.

Step 6 – Assemble and Top

Transfer the mixture into the prepared baking dish and spread it evenly. In a separate bowl, mix the panko bread crumbs with olive oil and a bit more cheese.

Sprinkle this mixture over the top, making sure to cover the surface. This is what gives that golden, crisp finish after baking.

Step 7 – Bake Until Golden

Bake for about 20 to 30 minutes until the filling is bubbling and the top turns golden brown. Let it sit for a few minutes before serving.

Finish with chopped parsley if you like a bit of freshness. Then just scoop and serve while it’s still warm.

Easy Variations to Try

This recipe is flexible, which is part of why I keep coming back to it. If you don’t have mushrooms, you can swap in spinach or even small broccoli florets for a slightly different texture.

Sometimes I switch the cheese too. A mix of mozzarella and Cheddar gives a softer melt, while a bit of Parmesan on top adds extra sharpness.

If you want something a little richer, adding a splash of cream to the sauce works well. It makes the dish feel even more indulgent without changing the overall method.

Tips

• Cook the pasta just until al dente so it doesn’t turn soft after baking
• Let the mushrooms brown slightly for better flavor
• Stir the sauce constantly when adding broth to avoid lumps
• Use reserved pasta water to adjust sauce consistency instead of adding more broth
• Don’t overload with salt until after tasting the ham
• Spread the topping evenly so it crisps up nicely across the dish
• Let the bake rest for a few minutes before serving to help it set

Serving and Storage Ideas

This dish works well on its own, but I usually pair it with something light on the side. A simple salad or even roasted vegetables balances the richness without much effort.

For leftovers, store them in an airtight container in the fridge. It reheats well the next day, especially if you add a splash of water or broth before warming it up.

If you’re planning ahead, you can assemble everything and refrigerate before baking. Just add a few extra minutes to the cooking time when you’re ready to put it in the oven.

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Leftover Ham Tetrazzini Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Main Course

Difficulty: Intermediate Prep Time 10 mins Cook Time 40 mins Rest Time 5 mins Total Time 55 mins

Cooking Temp: 400  F Servings: 6 Estimated Cost: $ 8 Calories: 498

Best Season: fall, winter

Description

This delightful Ham Tetrazzini transforms your holiday leftovers into a cozy, crowd-pleasing dinner. Tender spaghetti is tossed with savory ham, earthy mushrooms, and sweet peas in a luxuriously creamy cheese sauce, then crowned with a golden, crispy panko topping. It's the ultimate comfort food that comes together in under an hour—perfect for busy weeknights or casual gatherings.

Ingredients

Servings

For the Pasta & Base

• 1 spray cooking spray (for greasing)
• 8 oz spaghetti (broken in half, 225g)
• 2 tbsp unsalted butter
• 1 cup onion, diced
• 16 oz sliced white mushrooms (450g)
• 2 tbsp all-purpose flour

For the Creamy Sauce & Mix-Ins

• 1½ cups low-sodium chicken broth (360ml)
• 4 oz reduced-fat cream cheese (½ of 8oz pkg, 115g)
• 2 cups cubed leftover ham or ham steak (about 10oz / 285g)
• 1 cup sharp Cheddar cheese, shredded, divided (100g)
• 1 cup frozen peas, thawed (140g)

For the Crispy Topping & Garnish

• 1 cup panko bread crumbs (60g)
• 2 tbsp olive oil
• 4 tbsp grated Parmesan cheese, divided (25g total)
• salt and black pepper, to taste
• fresh parsley, chopped (optional, for serving)

Instructions

1. Prep & Cook Pasta

   Preheat oven to 400°F (200°C). Lightly coat a 2-quart baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water, then drain noodles and set aside.
   Reserving pasta water helps adjust sauce consistency later.
   Mark as complete

2. Sauté Aromatics & Build Sauce

   In a large 12-inch skillet, melt butter over medium heat. Add diced onion and sliced mushrooms; cook 8–10 minutes, stirring occasionally, until softened and lightly golden. Sprinkle flour over the vegetables and cook 1 minute more, stirring constantly. Gradually pour in chicken broth while stirring, and simmer until the mixture thickens slightly. Reduce heat to low and stir in cream cheese until completely melted and smooth.
   Keep heat low when adding cream cheese to prevent curdling.
   Mark as complete

3. Combine Fillings

   Remove skillet from heat. Stir in cubed ham, ¾ cup of the Cheddar cheese, and 2 tablespoons of the Parmesan. Fold in thawed peas and the cooked spaghetti, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick. Season generously with salt and black pepper. Transfer the mixture evenly into the prepared baking dish.
   Taste and adjust seasoning before baking—ham adds saltiness.
   Mark as complete

4. Add Topping & Bake

   In a small bowl, mix panko bread crumbs, remaining 2 tablespoons Parmesan, and olive oil. Season lightly with salt and pepper. Sprinkle the crumb mixture evenly over the pasta. Bake uncovered for 20–30 minutes, until the filling is bubbly around the edges and the topping is deep golden brown.
   For extra crispiness, broil for the final 1–2 minutes (watch closely!).
   Mark as complete

5. Rest & Serve

   Let the tetrazzini rest for 5 minutes after removing from the oven. Sprinkle with remaining ¼ cup Cheddar cheese and fresh parsley if desired. Serve warm with a simple green salad or garlic bread.

   Resting helps the sauce set for cleaner servings.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 bowl (approx. 1.5 cups)

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Amount Per Serving

Calories 498kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 11g56%

Trans Fat 0.3g

Cholesterol 68mg23%

Sodium 1050mg44%

Potassium 485mg14%

Total Carbohydrate 48g16%

Dietary Fiber 4g16%

Sugars 6g

Protein 28g57%

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Vitamin A 820 IU

Vitamin C 18 mg

Calcium 245 mg

Iron 3.2 mg

Vitamin D 12 IU

Vitamin E 1.8 IU

Vitamin K 28 mcg

Thiamin 0.4 mg

Riboflavin 0.4 mg

Niacin 7.8 mg

Vitamin B6 0.5 mg

Folate 52 mcg

Vitamin B12 1.8 mcg

Biotin 8 mcg

Pantothenic Acid 1.4 mg

Phosphorus 310 mg

Iodine 25 mcg

Magnesium 48 mg

Zinc 3.1 mg

Selenium 22 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 4 mcg

Molybdenum 11 mcg

Chloride 1420 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make-Ahead Tip: Assemble the tetrazzini up to 1 day ahead (without baking). Cover and refrigerate. Add 10–15 minutes to baking time if starting from cold. Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for best texture.

Keywords: ham tetrazzini, leftover ham recipe, cheesy pasta bake, comfort food, easy dinner