Well, our refrigerator was full of holiday leftovers and I faced a familiar problem - what to do with leftovers that had been really good the first time? I am not a fan of reheat and eat. Most times, I like to take the leftovers and make another delicious meal, something completely different, if possible. We had leftover ham and I went in search of inspiration, and I found just the thing...Cheesy Ham Pasta!
|Serving of Cheesy Ham Pasta|
|Pot of Cheesy Ham Pasta|
Cheesy Ham Pasta
1 T. butter
1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
1 large green bell pepper, chopped
2 cups of cooked cubed ham
1 (17oz.) bottle double cheddar sauce (Ragu)
1/2 (15 oz.) jar nacho cheese dip
1/3 cup milk
1 (16 oz.) package of fettuccine pasta (we used Dreamfields Linguine)
Directions: Bring a large pot of water to boil. Meanwhile, in a large skillet, heat butter and olive oil over medium heat. Add onion and garlic; cook and stir about 3 minutes. Add green bell pepper and ham cubes; cook and stir 4-5 minutes longer until peppers are tender.
|Cheesy Ham and pepper sauce|
Reduce heat to low, and allow to simmer while the pasta cooks.
When the pasta is done, drain and place on a serving plate. Spoon sauce over and serve immediately.
Original recipe by Linda Larsen @ About.com