Healthy Leftover Ham Pasta

This Healthy Leftover Ham Pasta with Peas is a perfect way to turn extra ham and mascarpone cheese into a satisfying, creamy meal. Ready in just 30 minutes, it’s a reliable go to for busy weeknights or making the most of holiday ham leftovers. The combination of simple pantry staples and frozen peas makes this dish both economical and delicious.

I first tried this recipe after Easter when I had a mountain of leftover ham and mascarpone cheese. It quickly became a family favorite, especially because it feels indulgent yet is surprisingly healthy. Now it’s a regular on my weekly rotation.

Ingredients

• Fusilli pasta: spirals hold onto the creamy sauce beautifully, making every bite flavorful you can substitute with rigatoni or penne for similar texture
• Leftover ham: chopped into half inch cubes any kind works including spiral or slow cooker ham quality ham will impart a sweeter, smokier flavor
• Onion: finely chopped softens and mellows to build a savory base
• Chicken broth: adds a light richness feel free to use low sodium or make your own for best taste
• Canned diced tomatoes with juices: economical and flavorful opt for good quality fire roasted if available for extra depth
• Minced garlic: enhances aroma and taste
• Mascarpone cheese: lends a smooth, creamy texture that is less tangy than cream cheese perfect for balancing savory ham
• Frozen green peas: defrosted bring a fresh pop of color and mild sweetness
• Canned mushrooms: drained affordable and tender but fresh can be used for more bite
• Dried oregano and basil: these dried herbs tie the flavors together homemade dehydrated herbs are a treasure if you can get them
• Parmesan and fresh basil: sprinkles for garnish boost flavor and make the dish look inviting and fresh

Instructions

Cook the Pasta:

Cook the pasta in a large pot of salted boiling water following the package directions until al dente which means firm to the bite. Drain it in a colander but do not rinse as you want the sauce to cling well to the pasta.

Sauté the Ham and Onions:

While pasta cooks, heat a large skillet over medium heat. Add the chopped ham and finely chopped onions. Cook until the onions are soft and translucent about 5 to 7 minutes stirring regularly. This step releases the savory flavors.

Add Liquids and Tomatoes:

Pour in the chicken broth to the ham and onion mixture and let it warm up for a minute. Add the canned diced tomatoes along with their juices and minced garlic. Stir everything together and let it come to a gentle simmer.

Whisk in Mascarpone Cheese:

Lower the heat to medium low and whisk in the mascarpone cheese until it is fully incorporated into the mixture creating a creamy sauce. Let this cook gently for about 10 minutes stirring occasionally to avoid sticking.

Add Peas and Mushrooms:

Add the thawed frozen peas and canned mushrooms to the skillet. Stir and simmer the mixture for about 3 to 5 more minutes allowing the peas to get tender and everything to meld perfectly.

Combine Pasta and Herbs:

Either add the drained pasta directly to the skillet or combine them both in your serving bowl or casserole dish. Sprinkle in the dried oregano and basil and stir well to make sure every piece of pasta is coated in the creamy ham sauce.

Garnish and Serve:

Finish by sprinkling freshly grated parmesan cheese and fresh basil leaves on top. This adds a nice burst of flavor and makes the dish visually inviting.

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I absolutely love the mascarpone cheese in this recipe. It melts into the sauce giving it such a smooth and velvety texture without overpowering the other flavors. I remember making this after a holiday when I had leftover mascarpone sitting in the fridge. It felt great to turn what might have gone to waste into a cozy, crowd pleaser.

Storage Tips

This pasta holds up beautifully in the fridge for up to four days. Store it in a tightly sealed container to keep the sauce creamy and fresh. When reheating, add a splash of chicken broth or water to loosen the sauce if it has thickened too much. It also freezes very well just portion it out before freezing for easy weeknight meals.

Ingredient Substitutions

If you don’t have mascarpone, cream cheese is a workable substitute although slightly tangier. Any pasta shape with ridges or spirals that trap sauce are ideal. Feel free to swap canned mushrooms for fresh sautéed mushrooms if you prefer a meatier bite. Fresh herbs work too but double the quantity to maintain flavor.

Serving Suggestions

Serve this pasta with crusty garlic bread or simple breadsticks. For lighter options, Greek yogurt cloud bread complements it well. Pair it with glazed carrots or a fresh green salad for a complete and balanced meal that bridges comfort food and fresh flavors.

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This recipe is an easy delicious way to repurpose holiday ham into a creamy weeknight meal that freezes well. It balances comfort and convenience.

Frequently Asked Questions About Recipes

→ What type of pasta works best?

Short, spiral-shaped pastas like fusilli or rigatoni are ideal as they hold the creamy sauce well.

→ Can fresh peas be used instead of frozen?

Yes, fresh peas can be substituted but add them near the end of cooking to maintain their texture.

→ Is mascarpone cheese essential in this dish?

Mascarpone provides a smooth, rich creaminess but cream cheese can be used as a substitute with a tangier taste.

→ How should leftover ham be prepared?

Cut leftover ham into small cubes and lightly fry with onions to enhance its flavor before adding other ingredients.

→ What herbs complement this pasta?

Dried oregano and basil add a warm, aromatic touch that complements the creamy sauce and ham perfectly.