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–+ servings

Baked Ham Tetrazzini

A luxurious upgrade for holiday leftovers. Tender linguine and savory ham are tossed in a scratch-made sherry-cream sauce with mushrooms, then baked under a golden Panko-Parmesan crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dinner
Cuisine American
Servings 6 servings

Ingredients
  

The Base

  • 8 oz Linguine or Thin Spaghetti break in half for easier eating
  • 2 cups Cooked Ham cubed (leftover glazed ham works perfectly)
  • 8 oz Cremini or Button Mushrooms sliced
  • 1 cup Frozen Peas thawed

The Sauce

  • 4 tbsp Unsalted Butter
  • 1 Yellow Onion finely diced
  • 2 cloves Garlic minced
  • 2 tsp Fresh Thyme leaves or 1 tsp dried
  • 1/3 cup All-Purpose Flour
  • 1/3 cup Dry Sherry or White Wine optional, sub extra broth if needed
  • 2 cups Chicken Broth low sodium
  • 1.5 cups Half-and-Half or whole milk
  • 1 cup Swiss or Gruyère Cheese freshly grated
  • 1/2 tsp Black Pepper
  • 1/4 tsp Nutmeg freshly grated is best

The Topping

  • 1/2 cup Panko Breadcrumbs
  • 1/2 cup Parmesan Cheese grated
  • 2 tbsp Butter melted
  • 1 tbsp Fresh Parsley chopped

Instructions
 

  • Preheat & Boil: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta to al dente (usually 1-2 minutes less than package instructions) as it will continue cooking in the oven. Drain and set aside.
  • Sauté Aromatics: In a large deep skillet or Dutch oven, melt the 4 tbsp butter over medium-high heat. Add the mushrooms and onions. Sauté for 6-8 minutes until the mushrooms are browned and moisture has evaporated. Add garlic and thyme; cook for 1 minute until fragrant.
  • Build the Roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. It will look pasty.
  • Deglaze & Thicken: Pour in the sherry/wine and scrape up any browned bits from the bottom of the pan. Slowly whisk in the chicken broth and half-and-half.
  • Simmer: Bring the mixture to a gentle bubble. Reduce heat to low and simmer for 3-4 minutes until thickened enough to coat the back of a spoon.
  • Melt & Mix: Remove pan from heat. Stir in the Swiss/Gruyère cheese, black pepper, and nutmeg until smooth. Fold in the cooked pasta, cubed ham, and peas. Taste and add salt if needed (ham is salty, so taste first!).
  • Top & Bake: Transfer the mixture to a 9x13 baking dish (or keep in the skillet if oven-safe). In a small bowl, mix Panko, Parmesan, melted butter, and parsley. Sprinkle evenly over the pasta.
  • Finish: Bake for 20–25 minutes until the sauce is bubbling around the edges and the topping is golden brown. Let rest for 5 minutes before serving.

Notes

  • Sauce Consistency: If your sauce looks too thick before baking, splash in a little pasta water or milk. It should be slightly looser than you think, as the pasta will absorb liquid in the oven.
  • The Ham: If using leftover spiral ham that has a sweet glaze, this recipe works great! The sweetness contrasts beautifully with the savory Swiss cheese and thyme.
  • Storage: Leftovers keep well in the fridge for 3 days. Reheat with a splash of water to loosen the sauce.
Keyword holiday leftovers, thanksgiving turkey idea
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