Leftover Ham And Roasted Tomato Pasta Recipes

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 AND TOMATO PENNE AL BAFFO

Steps:

• Put a large pot of water to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cut the ham into small strips or juliennes. Peel and finely chop the shallots. wash and chop the parsley.
• Sauté the sliced shallot gently in olive oil until it starts to soften. Add the ham pieces and sauté them for a minute or two over a slightly higher heat, until they beginto brown ever so slightly around the edges. Add the passata and simmer gently until it starts to thicken (about 10 minutes). Add salt to taste.
• Add the cream and mix it with the rest of the sauce. Let the sauce simmer for 4-5 minutes until the cream and tomato have reduced into a lovely coral coloured sauce.
• Cook the pasta slightly less than al dente according to the instructions on the packet. Save a little of the pasta cooking water and drain the pasta.
• Add the pasta to the sauce along with ½ a ladleful of the pasta water. Turn up the heat and let the pasta simmer in the sauce for a minute or two. Mix constantly, until the sauce has reduced enough to coat the pasta well. Add the chopped parsley and serve immediately, with freshly ground black pepper and a sprinkling of extra parsley.

LEFTOVER HAM AND ROASTED TOMATO PASTA

Steps:

• Preheat oven to 180°C (350 F degrees). Place the tomato, cut-side up, on a baking sheet . Roast for 28 to 32 minutes or until light brown and tender. Meanwhile, cook the pasta in a large pot of salted boiling water according to the packet directions or until al dente. Drain. Return to pot. Drizzle with olive oil and vinegar and toss to evenly coat. Stir in the tomato, ham or turkey, olives and basil to the pasta, and gently toss until well mixed and coated. Season with pepper and sea salt to taste. Divide the pasta among serving bowls. Serve warm.

CHEESY LEFTOVER HAM PASTA BAKE

Steps:

• Preheat the oven to 180°C/350°F.
• Cook the pasta in a large pot of boiling water until al dente. Drain and set aside.
• Slice the leftover ham into cubes.
• Make the béchamel sauce according to recipe instructions and grate the cheese.
• Combine the cooked pasta with the sauce then stir in the cubed ham, half of the cheese, the garlic powder and chopped sage.
• Season with salt and pepper then transfer to a baking dish. Top with the remaining cheese and fresh breadcrumbs.
• Place in the pasta in a preheated oven and bake for 15-20 minutes until golden and bubbling.
• Remove from the oven, allow to rest for 10 minutes then serve.

TOMATO HAM PASTA

Steps:

• Cook pasta according to package directions. , Meanwhile, in a skillet, saute garlic in oil until tender. Add tomatoes; simmer for 5 minutes. Stir in ham and seasonings. Cook 8 minutes longer or until heated through. Drain pasta; add to ham mixture.