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Dinner 30 Minutes or Less Casseroles Pork Pasta
4.5 from 125 votes

Leftover Ham and Cheese Penne

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/19/22 40 Comments

This post may contain affiliate links. Please read my disclosure policy.

Leftover Ham and Cheese Penne – incredibly creamy and cheesy penne loaded with ham and peas. What better way to transform that leftover holiday dinner ham?

a serving bowl of Ham and Cheese Penne topped with parsley
Table of Contents Open
  • Get Creative With Your Leftovers
  • Ingredients
  • What Else Can I Add
    • Veggies
  • How To Make Leftover Ham And Cheese Penne
  • Leftovers
  • Other Great Leftover Dishes To Try:
  • Leftover Ham and Cheese Penne
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

As the holidays wrap up I find myself asking the age old question: what do I do with all these leftovers? Well this year I have the answer, and the answer is ham and cheese. It’s a combination that’s been around as long as humans have had taste buds and is the perfect way to clear up some space in that fridge.

With the help of some perfect al dente penne, fresh crisp green peas, and an obscene amount of cheese, we will welcome spring with open arms and full bellies! Although don’t let the word spring deter you, this dish is perfect year round! Don’t believe me? Test it out.

Get Creative With Your Leftovers

Why do we just think that leftovers are for microwaving on a plate and imagining we’re eating something a little fresher as we munch away? This dish will redefine the way you view leftovers, they will soon be a source of inspiration rather than something that takes up space in your fridge!

a plate of Ham and Cheese Penne with a fork

Ingredients

This is a recipe with an ingredient list that will taker you longer to read than it will to make. With the help of that already cooked ham, you’re half way there before you even begin! Now let’s get into it shall we:

  • Penne – You can use any pasta you happen to have in your cupboard for this recipe, preferably small types like farfalle, rotini, shells, etc.
  • Butter & olive oil – Olive oil has a higher smoke point than butter so melting that butter down with a bit of olive oil in the pot will give you all that brown butter flavour with none of the burnt butter bitterness.
  • Onion – A small one will do, look for something that mellows out as it cooks like a yellow or white onion.
  • Ham – Fully cooked and chopped.
  • Chicken broth – For flavour and to help create a saucier dish.
  • Heavy cream – A cup of this will create a thicker sauce that gives the ridges in the penne something to hold onto.
  • Salt & pepper – Season to taste, be sure to adjust according to the sodium content of your broth.
  • Mozzarella & cheddar cheese – We want to use some nice melty cheeses here, the addition of cheddar adds a nice sharpness.
  • Peas – I recommend using frozen as the pea will stay crisp and bright when it meets the hot pasta.
  • Parsley – Did you know that herbs are superfoods? Packed full of vitamins and folic acid, parsley is so much more than just a garnish.
  • Parmesan cheese – This last cheesy addition should be sprinkled on top just before serving.

What Else Can I Add

Veggies

Some nice sautéed mushrooms or zucchini can be used in place of peas. If you are looking to make this dish into a pasta bake, sautéed eggplant pairs quite nicely with ham and will add a nice chew to the dish.

Speaking of pasta bakes, this dish can easily be popped into a casserole dish, topped with parmesan cheese and breadcrumbs, and baked for 30 mins at 350 F degrees. If you want something nice and saucy however just stick with the original as the pasta will absorb more of that sauce in the oven, making it dry up a bit. Totally delish either way.

How To Make Leftover Ham And Cheese Penne

  • Cook the pasta: Al dente according to package instructions. Set aside.
  • Sauté the onion: Melt the butter down in some olive oil over medium high heat. Add the chopped onion and let cook for 5 minutes till it softens.
  • Cook the ham: While the ham is already cooked, you’ll still want to add it to the pot at this point for 8 minutes to allow it to brown.
  • Create the sauce: Add the chicken broth first, followed by the cream to prevent the cream from scalding. Season with salt and pepper to taste before stirring in your mozzarella and cheddar cheese. Cook for 3 minutes more while stirring.
  • Finish the ham and cheese penne: Add your cooked pasta and frozen peas, allow to cook further for a few more minutes while stirring before garnishing with minced parsley and parmesan cheese.
a serving bowl of Ham and Cheese Penne topped with parsley

Leftovers

Store in an airtight container in the fridge for 3-4 days. If freezing allow the dish to cool fully in a shallow container before placing in the freezer.

Other Great Leftover Dishes To Try:

  • Leftover Ham and Cheese Breakfast Muffins
  • Leftover Ham And Bean Soup
  • Olive Ham and Cheese Loaf
  • Leftover Turkey Noodle Soup
  • Ham and Cheese Pockets
  • Leftover Pistachio Pesto Turkey Sandwich
  • Leftover Turkey Shepherd’s Pie
  • Hawaiian Ham and Cheese Stromboli

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a plate full of leftover ham and cheese penne
Print
4.50 from 125 votes

Leftover Ham and Cheese Penne

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
Leftover Ham and Cheese Penne – incredibly creamy and cheesy penne loaded with ham and peas, perfect use of that leftover ham from your holiday dinner.
6

Ingredients

  • 1 pound penne (uncooked)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cups ham (cooked, chopped)
  • 1 cup chicken broth (low sodium)
  • 1 cup heavy cream
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 1 cup Mozzarella cheese (shredded)
  • 1 cup cheddar cheese (shredded)
  • 3/4 cup frozen peas
  • 1 tablespoon fresh parsley (chopped)
  • 1/2 cup Parmesan cheese (grated (optional))

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the penne al-dente according to package instructions.
  • In a large pot, melt the butter with the olive oil over medium-high heat. Add the chopped onion and saute for about 5 minutes until the onion softens.
  • Add the ham to the pot and cook for about 8 minutes until the ham starts to brown slightly.
  • Stir in the chicken broth and heavy cream, then season with salt and pepper. Add the cheeses and cook for about 3 minutes, stirring, until the cheese melts.
  • Add the pasta, peas, stir and cook for a couple more minutes.
  • Garnish with parsley and Parmesan cheese.

Equipment

  • 6 Quart Dutch Oven

Video

Notes

  1. You can use any type of pasta that you have in your cupboard. Preferably small types like farfalle, shells, rotini, etc.
  2. Use milk or 10% cream instead of heavy cream if you’d like to cut down on calories.
  3. Store in an airtight container in the fridge for 3-4 days. If freezing allow the dish to cool fully in a shallow container before placing in the freezer.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 762kcal (38%)Carbohydrates: 63g (21%)Protein: 34g (68%)Fat: 40g (62%)Saturated Fat: 21g (131%)Cholesterol: 128mg (43%)Sodium: 1205mg (52%)Potassium: 455mg (13%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 1550IU (31%)Vitamin C: 4.4mg (5%)Calcium: 383mg (38%)Iron: 2.2mg (12%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a plate full of leftover ham and cheese penne

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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40 Comments
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Jeff Strachan
Jeff Strachan
Posted: 2 months ago

I cooked the pasta first, sauteed onion and diced carrots, made a roux with the butter, oil, 2 tblsp of flour added milk (did not have cream) and increased the broth to 1 1/4 cups. added a small dash of white pepper.
Used Penne as that’s what was on hand.

0
Reply
Valerie
Valerie
Posted: 2 months ago

5 stars
Found this recipe looking to use up Christmas ham and it was delicious. I used leftover marscarpone instead of all the cream which worked well. Well done on a recipe that works👍

0
Reply
Lorraine
Lorraine
Posted: 1 year ago

Excellent use of what ever is in the fridge we used peas & mushrooms. Made it with gluten free pasta & even baked for 15 minutes it was just saucy enough. Will definitely have to make it again !

1
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Lorraine
Posted: 1 year ago

That’s great! It’s definitely an easy recipe to help clean up the fridge and have a tasty meal out of it! So glad you enjoyed it!

1
Reply
John
John
Posted: 1 year ago

5 stars
We love this recipe. I was looking for something to do with the leftover ham, and I’m glad to find your recipe. The only difference is that I thought I had mozzarella, but instead it was a blend with Monterey Jack. It still worked great.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  John
Posted: 1 year ago

We are so glad you enjoyed it!

0
Reply
Jo
Jo
Posted: 2 years ago

5 stars
Very easy to make. Very tasty!! Enough for leftovers.. everyone loved it..

0
Reply
Angela
Angela
Posted: 2 years ago

5 stars
Very easy and so delicious; best use of leftover Christmas ham!

0
Reply
Suzanne Cunningham
Suzanne Cunningham
Posted: 2 years ago

5 stars
I made it as a half order because there are only two of us. I didn’t change the ingredients at all and it was wonderful. My husband says this is a keeper. During this lock down I have been trying new recipes to break up the boredom. I will make this again. Gave a portion to a friend and she asked for the recipe…

0
Reply
Christine
Christine
Posted: 2 years ago

Can you use sour cream instead of milk or cream?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Christine
Posted: 2 years ago

Yeah go for it!

0
Reply
Lindsey Corthell
Lindsey Corthell
Reply to  Christine
Posted: 2 years ago

How did it turn out?

0
Reply
Jill
Jill
Posted: 2 years ago

Am I thawing the peas before adding at the end? Cooking them first? Adding them still frozen? I know it sounds like a ridiculous question to some of you but I’m a beginner 🤷🏼‍♀️

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jill
Posted: 2 years ago

No worries! We are here to help 🙂 Add them straight in frozen. They’ll thaw and warm up in just a couple minutes.

0
Reply
Rachel
Rachel
Reply to  Jo Cooks Team
Posted: 1 year ago

Will be using fresh zucchini from the garden. Similar to the pea question, should I cook that some first or still just add it in raw towards the end like one would do with the frozen peas?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rachel
Posted: 1 year ago

I would saute the zucchini first, or grill it and then add it to the dish.

0
Reply
Kathy R.
Kathy R.
Posted: 3 years ago

5 stars
This is a delicious dish! I made it a couple of days ago and I will be making it again. It is super delicious and a great comfort food!

0
Reply
Sandra perkins
Sandra perkins
Posted: 3 years ago

the best recipe I have used.

0
Reply
Rob
Rob
Posted: 3 years ago

Curious; why do people list things like “Cheese” with a measurement like “cups”? How do I properly figure out how much shredded cheese to use?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Rob
Posted: 3 years ago

Using “cups” is a very North American way of measuring. Most of us have measuring cups at home. 1 cup of cheese is simply scooping the cheese with a “1 cup” measure. You can click the “metric” button below the list of ingredients to use weight.

0
Reply
Jennifer Wyble
Jennifer Wyble
Posted: 3 years ago

5 stars
Delish!!! Loved this Jo! Cheesy, warm, comforting… what more could anyone ask for? 😀 Only had orzo, so I used it, and we loved it! Thank you again Jo for another great dinner 😀 <3

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Jennifer Wyble
Posted: 3 years ago

There’s nothing quite like cheese! Thanks so much, Jennifer. We’re so glad you like the recipe 🙂

0
Reply
larry j macaluso
larry j macaluso
Posted: 4 years ago

It was very easy to make and very flavorful. next time i make it I would add one more cup of ham.

0
Reply
Davido
Davido
Posted: 4 years ago

This was great! So much better the next day too! I couldn’t chew it fast enough to get more of it in my mouth

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Davido
Posted: 4 years ago

That’s awesome 😆😆 We’re so glad you love it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Subscribe

Get our FREE recipe eBook + weekly newsletter!

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