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Baked Ham Tetrazzini Recipe

Baked Ham Tetrazzini Recipe

Rich, creamy pasta and cubed ham blend perfectly in this hearty meal for two. It's a great way to use up leftover holiday ham. —Elvi Kaukinen, Horseheads, New York
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:2 servings

Ingredients

  • 4 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 2/3 cup condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons diced pimientos, drained
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • Dash pepper
  • 3/4 cup cubed fully cooked ham

Directions

  • 1. Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cheese, soup, milk, parsley, pimientos, onion, Worcestershire sauce and pepper.
  • 2. Drain spaghetti; add to soup mixture. Spread half into a 1-1/2-qt. baking dish coated with cooking spray. Layer with ham and remaining spaghetti mixture.
  • 3. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 2 servings.

Nutritional Facts

1-3/4 cups (prepared with reduced-fat cheese) equals 526 calories, 20 g fat (10 g saturated fat), 72 mg cholesterol, 1,550 mg sodium, 55 g carbohydrate, 3 g fiber, 33 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.