This Quick and Easy Ham Tetrazinni really is quick and ideal for family weeknight meals. As quick as the pasta cooks the dish is ready.
Add a salad and some crusty bread and you’re good to go!
Believe it or not, tetrazzini is not an Italian dish. It was created in the U.S.
Tetrazzini is often identified by the protein component; like turkey tetrazzini or chicken tetrazzini or in this case ham tetrazzini.
It’s like Cajun gumbo in that respect. Anything can be made into gumbo and anything can be made into a tetrazzini!
This version uses cooked diced ham and the sauce is mixed in with the pasta instead of being served over the top.
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This really is a quick and easy meal.
- 6 ounces spaghetti
- 3 quarts water
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons chopped onion
- 1 10.75 ounce can condensed cream of mushroom soup
- 1/2 cup water
- 1/2 cup shredded Cheddar cheese
- 1 cup diced ham
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped pimento peppers
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent about 5 minutes.
- Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
- Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.
Enjoy!
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