Healthy Leftover Ham Pasta

This Healthy Leftover Ham Pasta with Peas makes a wonderful way to turn extra ham and mascarpone cheese into a quick, hearty meal on busy nights. It combines pantry staples with fresh flavor and creamy goodness for a satisfying dinner in just 30 minutes.

I first tried this recipe after a holiday when I had a bit of ham and some mascarpone left in the fridge. It was such a hit with my family that now whenever I have those leftovers, this pasta is what I make next.

Ingredients

• Leftover ham: chopped into half inch cubes for tender bites and rich flavor
• Pasta: such as fusilli that holds onto the creamy sauce well, spirals make every forkful tasty
• Canned diced tomatoes: bring acidity and body, choose good quality with juices included for moisture
• Canned mushrooms: add an earthy note and pace well with creamy and savory ingredients
• Mascarpone cheese: gives the sauce its silky and rich consistency without overpowering the other flavors, pick fresh mascarpone and if frozen, thaw gently before use
• Frozen green peas: provide a pop of brightness and nutrition, they also add lovely color contrast
• Onion: finely chopped to develop the flavor base, choose a sweet or yellow onion for balance
• Garlic: minced for savory depth, fresh is best for the punch it brings
• Chicken broth: adds savory complexity and liquid for the sauce, homemade or low sodium store bought works well
• Dried oregano and basil: for herbal brightness, air dried herbs or fresh can be used but adjust quantity if fresh
• Parmesan cheese: for garnish to add a nutty finish
• Fresh basil sprinkles: for a final fresh, green touch

Instructions

Sauté the Aromatics:

In a large skillet over medium heat, add chopped leftover ham and finely chopped onion. Cook gently until the onion turns soft and translucent. This slow cooking draws out sweetness from the onion and deepens the ham’s savory aroma.

Add Liquids and Tomatoes:

Pour in the chicken broth to deglaze the pan gently, scraping up any browned bits. Add the canned diced tomatoes with their juices and minced garlic. Stir everything together, letting the ingredients mingle and the sauce begin to develop.

Incorporate the Mascarpone Cheese:

Lower the heat and whisk in mascarpone cheese. Stir continuously until fully melted and integrated, creating a smooth, creamy sauce that clings to the ham and vegetables. Cooking gently here is key to avoid curdling and preserve creaminess.

Simmer with Peas and Mushrooms:

Add the drained canned mushrooms and defrosted frozen peas to the skillet. Let the mixture simmer for at least five minutes so the flavors combine thoroughly and the peas soften without losing their shape and color.

Cook and Drain the Pasta:

While the sauce simmers, cook the pasta in a large pot of boiling salted water following package instructions until al dente. Drain carefully and reserve a little pasta water to loosen the sauce if needed.

Combine Pasta and Sauce:

Toss the drained pasta directly into the skillet with the sauce, or mix them together in your serving bowl or casserole dish. Add dried oregano and basil and stir well to distribute herbs evenly throughout.

Garnish and Serve:

Sprinkle freshly grated parmesan cheese and basil sprinkles on top before serving. The cheese adds a savory nutty note and the herb garnish brings freshness and visual appeal.

This dish always brings back memories of cozy post holiday dinners when leftover ham was transformed into something new and loved by everyone around the table.

Storage Tips

Store any leftover pasta in an airtight container in the fridge for up to four days. When reheating, add a splash of broth or water to refresh the sauce. You can also freeze portions for up to three months. Thaw overnight in the fridge and gently warm on the stove.

Ingredient Substitutions

Feel free to swap mascarpone for cream cheese if that’s what you have on hand though mascarpone yields a smoother sauce. Use penne or rigatoni pasta if you don’t have fusilli but avoid long noodles like spaghetti which don’t hold the sauce well. If you prefer fresh mushrooms and tomatoes, sauté and dice them fresh to add into the sauce at the same stage.

Serving Suggestions

Serve alongside crusty garlic bread or breadsticks to soak up the creamy sauce. For a lighter meal, pair with steamed or roasted glazed carrots or a simple green salad. A crisp wine like Sauvignon Blanc complements the dish’s richness nicely.

This hearty leftover ham pasta is quick, comforting, and freezer friendly. It's a great way to transform holiday leftovers into a weeknight favorite.

Common Recipe Questions

→ What type of pasta works best with this dish?

Short, spiral-shaped pastas like fusilli hold the creamy sauce well. Penne or rigatoni are good alternatives, while long noodles like spaghetti may not blend as effectively.

→ Can I use fresh peas instead of frozen?

Yes, fresh peas can be used and should be added towards the end of cooking to maintain their tenderness and color.

→ How long can leftovers be stored?

Store the cooked pasta in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

→ Can I substitute mascarpone cheese?

Cream cheese can be used as a substitute, though mascarpone offers a smoother, less tangy texture that works beautifully in this dish.

→ What herbs enhance the flavor best?

Dried or fresh oregano and basil complement the creamy sauce and ham wonderfully, adding an aromatic touch to the pasta.

→ Is it possible to use fresh mushrooms instead of canned?

Fresh mushrooms can replace canned ones; sauté them first to release moisture and concentrate flavor before adding to the dish.