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Pasta with Mushroom and Ham Sauce

This is a delicious way to use up leftover ham. No ham? Use leftover chicken, salmon or canned tuna instead.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
539 calories per serving


> 8 oz fusilli pasta
> 1 onion
> 2 tbsp olive oil
> 8 oz fresh mushrooms, sliced
> 1 cup frozen green peas, thawed
> 12 oz diced ham
> 1 (10.5) can healthy condensed mushroom soup
> 1/3 cup grated Parmesan cheese


Preheat oven to 350°F. Cook the fusilli according to package directions.
While pasta cooks, finely chop the onion. Heat the oil in a large saucepan and fry onion 1 min. Add the mushrooms and cook 5 min. on medium heat, stirring frequently. Add the peas, cook for 1 min. and remove the pan from the heat. Add the ham, mushroom soup, 1 cup water, drained pasta and peas.
Spoon the mixture into a greased 6-cup baking dish and sprinkle with the cheese. Bake for about 15 min. or until golden brown and bubbly.

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