Creamy Cheesy Ham Tetrazzini
Perfect recipe for your leftover holiday ham, turkey, or chicken.
Equipment
- cutting board & sharp knife
- 9 x 13 baking dish
- large deep skillet
- large pot
- whisk, spatula,
- measuring cups & spoons
- strainer
Ingredients
- 1 lb thin spaghetti or other type of pasta
- 1/2 TBS salt (for salting pasta water)
- 4 TBS butter
- 1 TBS olive oil
- 1 medium yellow onion, diced
- 2-3 tsp minced garlic
- 1 pinch salt & black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth (DIVIDED)
- 1/2 cup pasta water
- 1 cup frozen peas
- 2-3 cups diced leftover ham, turkey, or chicken make sure protein is cooked through
- 8 oz shredded cheddar cheese (DIVIDED)
- dried parsley, GARNISH on top
Instructions
- Preheat oven to 350 degrees Spray a 9 x 13 baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil. Add in 1/2 TBS salt for flavor. Break spaghetti in half and place into boiling water. Cook until al dente per instructions on package. Dain pasta and let sit in strainer or pot.
- In large deep skillet heat butter and olive oil until melted. Add in onion and cook until softened. Stir in garlic for 1 minute.
- Sprinkle flour in and whisk together for 1 1/2 minutes. Whisk in 1/2 cup chicken broth and 1/2 cup of pasta water. Season with salt & pepper. Add 1 more cup of chicken broth and bring to a simmer. Stir in 1/2 of the shredded cheese. Turn off heat. Add in frozen peas and stir to combine,
- Add in remainder of 1/2 cup chicken broth. Stir in chopped ham and cooked, drained spaghetti. Stir using tongs to fully combine until spaghetti is coated well.
- Pour mixture into prepared baking dish. Bake in preheated oven for 20-25 minutes until cheese has melted. Enjoy.