Our new favorite way to use leftover ham is in this creamy pasta recipe. Why? The fact that it's a 20-minute, one-pot dinner may have something to do with it.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

10 mins
20 mins
4 cups


Ingredient Checklist


Instructions Checklist
  • Cook one 9-oz. pkg. refrigerated cheese-filled tortellini according to package directions, adding 1/2 cup peas the last 2 minutes. Drain, reserving 1/2 cup cooking liquid.

  • In same pot, melt 1 Tbsp. butter over medium. Add 1 cup cubed ham; cook 2 minutes or until heated through. Stir in 2 cups arugula until wilted. Stir in 1/2 cup half-and-half; bring to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese and pasta mixture; heat through. Stir in reserved cooking liquid, if necessary. Serves 4.


Or, if desired, just stir in arugula at the end of cooking and it will lightly wilt from the heat of the dish.

Nutrition Facts

309 calories; fat 12g; cholesterol 57mg; saturated fat 6g; carbohydrates 35g; mono fat 2g; insoluble fiber 3g; sugars 5g; protein 17g; vitamin a 574.5IU; vitamin c 9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.2mg; folate 22.5mcg; vitamin b12 0.2mcg; sodium 787mg; potassium 294mg; calcium 150mg; iron 1.7mg.