first class ham tetrazzini vest

ham tetrazzini

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Ham Tetrazzini

This creamy baked spaghetti dish is packed with bits of salty ham, green peas, and hearty mushrooms. Plus, the crunchy panko breadcrumb topping ensures it's full of texture in every bite.

Ingredients

  • 1 lb. spaghetti, broken in half
  • 6 Tbsp. salted butter, divided 
  • 2 c. diced ham
  • 8 oz. white mushrooms, quartered
  • 1/2 tsp. kosher salt, plus more to taste and for pasta water
  • 4 cloves garlic, finely chopped
  • 3/4 c. dry white wine
  • 3 Tbsp. all-purpose flour
  • 3 c. chicken broth 
  • 1 (8-oz.) package cream cheese, cubed
  • 1 c. frozen green peas 
  • 1 c. shredded white cheddar cheese or Swiss cheese
  • 1 c. grated parmesan cheese, divided
  • 1/2 tsp. ground black pepper, plus more to taste
  • Nonstick cooking spray
  • 1/2 c. panko breadcrumbs
  • 2 Tbsp. chopped fresh flat-leaf parsley

Direction

  1. Preheat the oven to 350°F.
  2. In a large pot of salted water, cook the pasta 2 minutes less than the package instructions. Reserving about ¾ cup of pasta water, drain the pasta, rinse, and set aside.
  3. In a large pot over medium heat, melt 1 tablespoon of butter. Stir in the ham and sauté until golden and fragrant, 3 to 5 minutes. Remove the ham to a plate.
  4. In the same pot, heat 3 tablespoons of butter over medium-high heat. Add the mushrooms and salt, and sauté until the mushrooms release their liquid and begin to turn golden, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and allow it to cook with the mushrooms until the liquid reduces by half, 3 to 5 minutes.
  5. Sprinkle in the flour, and cook until the flour is slightly toasted, 2 to 3 minutes. Slowly pour in the broth and stir, cooking for another few minutes until the sauce thickens.
  6. Reduce the heat to medium low. Gradually add the cream cheese, stirring until combined. Do not boil the sauce. Add the ham, peas, cheddar cheese, and ¾ cup of parmesan. Stir to combine. Add the pepper and salt, to taste.
  7. Add the cooked spaghetti and stir to combine. Add the pasta water, about 2 tablespoons at a time, to loosen the sauce. (Add up to ½ cup of water, as needed.)
  8. Meanwhile, in a medium microwave-safe bowl, microwave the remaining 2 tablespoons of butter until melted. Stir in the breadcrumbs and the remaining ¼ cup of parmesan.
  9. Spray a large (3-quart or 13-by-9-inch) baking dish with nonstick cooking spray. Pour the mixture into the pan. Drizzle the top with another ¼ cup of pasta water to keep the spaghetti from drying out. Sprinkle with the breadcrumb mixture.
  10. Bake until the casserole is bubbly and the crumbs are golden brown, 20 minutes. Allow to rest for 5 minutes before serving, sprinkled with parsley, if you like.