Creamy Ham Spaghetti Food

CREAMY HAM SPAGHETTI

Steps:

• 1. Preheat oven to 350.
• 2. Blend the tomatoes, onion, garlic & tomato sauce in a blender. Put aside.
• 3. Add the bay leaf & cloves to a big pot of water. Let it boil for about 15 minutes. Remove. Add spaghetti and cook according to instructions. Do not salt the water. Drain and set aside.
• 4. Melt the butter in a medium pan. Add blended tomato sauce & chicken bouillon.
• 5. Saute till it deepens in color ~5-7 minutes. Remove from heat.
• 6. Add the crema agria to tomato sauce. If you taste the sauce at this point it should be on the salty side. I also like to add a pinch of dried parsley at this point too.
• 7. Combine the spaghetti, ham and tomato sauce in a 9x12 casserole dish. Mix really well. Sprinkle the cheese over the whole casserole. Cover with foil and put in oven for 15 minutes or until heated through and cheese is melted.
• 8. *Crema agria can be found in the refrigerated mexican section but in a pinch sour cream can be used instead.

CREAMY HAM SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• Melt 2 T. butter in skillet, add mushrooms, and saute until done. Remove to large bowl.
• Bring large pot of salted water to boil and cook spaghetti according to package directions.
• While spaghetti is cooking, melt remaining 6 T. butter in skillet you used for the mushrooms.
• Add flour and stir to make a roux.
• Slowly add chicken broth, stirring to avoid lumps.
• Add milk, and stir to combine.
• Cook and stir until thickened, then add parmesan cheese.
• Add sauce to bowl of mushrooms along with cooked spaghetti and ham. Stir to combine well.
• Pour into 9x13 pan. Sprinkle with cheese and bake, uncovered, for 30 minutes or until hot and bubbly.

CREAMY SPAGHETTI AND HAM BAKE

Steps:

• In a skillet, melt butter with oil, saute mushrooms until tender.
• Add green onions and ham, saute for 2 more minutes.
• Stir in flour, gradually add broth and milk.
• Add cheese,stirring until smooth and thickened.
• Salt and pepper to taste.
• Combine with spaghetti and pour into a lightly buttered deep dish pie plate or casserole.
• Top with buttered bread crumbs, if desired.
• Bake for 20 minutes at 325*.

CREAMY HAM AND PENNE PASTA

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

CREAMY CHEESY HAM AND PASTA

Steps:

• Bring a pot full of water to a boil. Meanwhile add butter to skillet and melt. Once melted, add onion, garlic and ham. Sauté until onion is soft or ham is slightly browned.
• Once water starts to vigorously boil, add pasta. Meanwhile add flour to mixture one tablespoon at a time stirring constantly. Add in milk 1/2 cup at a time. (Add more or less to suite your tastes for sauce consistency.).
• Once sauce consistency is a little runnier than you like, add cheese and salt. Reduce heat to simmer while you drain pasta.
• Mix drained pasta together with sauce and serve with salad and bread for a complete quick meal!
• This meal is very versatile and you can change the quantities of the pasta or type of pasta to suite your own family's needs.

HAM IT UP SPAGHETTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 1/2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes; drain.
• Combine cream of chicken soup, milk, dried minced onion, parsley, and Worcestershire sauce in a large bowl; add cooked angel hair pasta and ham. Transfer pasta mixture to the prepared baking dish. Sprinkle Cheddar cheese over the pasta mixture. Cover dish with aluminum foil.
• Bake in preheated oven for 15 minutes; remove foil and continue baking until top is lightly browned, about 5 minutes more.

CREAMY HAM, LEEK & MUSHROOM SPAGHETTI

Steps:

• Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
• Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

CREAMY SPAGHETTI

Steps:

• Cook spaghetti according to package directions.
• Meanwhile brown ground beef in a large skillet, drain off grease. Stir in sauce and cream cheese, cook on low for 3-5 minutes or until the sauce is well blended and heated through, stirring frequently.
• Drain spaghetti, add it to the sauce and mix lightly. Top with parmesan cheese.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

CREAMY HAM & MUSHROOM PASTA BAKE

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

HAM-IT-UP SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. , Transfer to a lightly greased 2-1/2-qt. baking dish. Sprinkle with cheese. Cover and bake at 375° for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

CREAMY HAM PASTA CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

BAKED CHEESY HAM AND SPAGHETTI CASSEROLE

Steps:

• Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
• Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
• Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
• Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
• This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.

DELUXE HAM CASSEROLE

Steps:

• Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
• Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
• Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
• Transfer pasta mixture to the prepared baking dish.
• Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.