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a serving of leftover ham and cheese penne in a white bowl.
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4.53 from 132 votes

Leftover Ham and Cheese Penne

This delicious incredibly creamy and cheesy Leftover Ham and Cheese Penne comes together in just 30 minutes! Made with perfectly cooked pasta, chunks of savory ham, and tender peas tossed together in a yummy cheese sauce and then topped with more parmesan cheese to serve, it’s an unbelievably tasty meal that your whole family will love!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: ham and cheese penne, leftover ham, pasta recipe
Servings: 6
Calories: 761kcal
Author: Joanna Cismaru

Equipment

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
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 cup Mozzarella cheese shredded
  • 1 cup cheddar cheese shredded
  • ¾ cup frozen peas
  • 1 tablespoon fresh parsley chopped
  • ½ cup Parmesan cheese grated (optional)
US Customary - Metric

Instructions

  • Cook the penne al-dente according to package instructions.
    process shots showing how to make leftover ham and cheese penne.
  • In a large pot, melt the butter with the olive oil over medium-high heat. Add the chopped onion and sauté 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.
    process shots showing how to make leftover ham and cheese penne.
  • 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.
    process shots showing how to make leftover ham and cheese penne.
  • Finally, add the pasta, peas, stir and cook for a couple more minutes.
    process shots showing how to make leftover ham and cheese penne.
  • Garnish with parsley, Parmesan cheese and serve.

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.

Nutrition

Serving: 1serving | Calories: 761kcal | Carbohydrates: 64g | Protein: 34g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1207mg | Potassium: 465mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1552IU | Vitamin C: 4mg | Calcium: 384mg | Iron: 2mg