Heavenly Ham Tetrazzini with a Ghosted Maple Twist
Al Wood
Heavenly Ham Tetrazzini with a Ghosted Maple Twist
Al Wood
6-8
30 minutes
20 minutes
Ingredients
- 12 ounces spaghetti, broken in half
- 1 tablespoon olive oil for pasta water
- 6 tablespoons salted butter, divided
- 2 cup diced ham
- 3 tablespoons Wood's Ghosted Maple Syrup
- 8 ounce white mushrooms, quartered
- 4 cloves garlic, finely chopped
- ¾ cups dry white wine
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (8-oz.) package of cream cheese, cubed
- 1 cup frozen green peas
- 1 cup shredded white cheddar cheese or Swiss cheese
- 1 cup grated parmesan cheese, divided
- ½ teaspoon ground black pepper, plus more to taste
- Nonstick cooking spray
- ½ cup panko breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
- Preheat the oven to 350°F.
- In a large pot of water add the olive oil and cook the pasta 2 minutes less than the package instructions. Reserving about ¾ cup of pasta water, drain the pasta, rinse, and set aside.
- In a large pot over medium heat, melt 1 tablespoon of butter. Stir in the ham and sauté until golden and fragrant, 3 to 5 minutes. Add the Ghosted Maple Syrup and cook for 1 minute, stirring constantly. Remove the ham to a plate.
- In the same pot, heat 3 tablespoons of butter over medium-high heat. Add the mushrooms and salt, and sauté until the mushrooms release their liquid and begin to turn golden, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and allow it to cook with the mushrooms until the liquid reduces by half, 3 to 5 minutes.
- Sprinkle in the flour, and cook until the flour is blended with the butter, 2 to 3 minutes. Slowly pour in the broth and stir, cooking for another few minutes until the sauce thickens.
- Reduce the heat to medium-low. Gradually add the cream cheese, stirring until combined. Do not boil the sauce. Add the ham, peas, cheddar cheese, and ¾ cup of parmesan. Stir to combine. Add the pepper and salt, to taste.
- Add the cooked spaghetti and stir to combine. Add the pasta water to loosen the sauce. (Add up to ½ cup of water, as needed.)
- Meanwhile, heat 2 tablespoons of butter until melted. Stir in the breadcrumbs and the remaining ¼ cup of parmesan.
- Spray a large (3-quart or 13-by-9-inch) baking dish with nonstick cooking spray. Pour the mixture into the pan. Drizzle the top with another ¼ cup of pasta water to keep the spaghetti from drying out. Sprinkle with the breadcrumb mixture.
- Bake until the casserole is bubbly and the crumbs are golden brown 20 minutes. Allow to rest for 5 minutes before serving, sprinkled with parsley, if you like.