Cheesy Ham Pasta...a leftover makeover!

Serving of Cheesy Ham Pasta

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!

My ham had originally baked with a honey mustard glaze so I was a little concerned that the glaze flavor might interfere with the new dish, but after tasting it I felt that it was mild enough that the new ingredients would still win the flavor battle. After all, this recipe has nacho cheese and cheddar, too!

Pot of Cheesy Ham Pasta

This recipe is ready in 30 minutes or less and it tastes great! My family really liked it and we all felt like it was a nice change to have a pasta recipe that used ham. If you don't have ham leftovers, I know our local grocer has packaged cooked ham cubes...which I've used when I prepared navy beans (but that's for another time!).

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)

Cooking bell peppers and ham cubes

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

Add pasta to water and stir. Then add sauce, cheese dip, and milk to skillet mixture.  (Tip - use the milk to rinse out the cheese jars so you have no waste!)
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

I shared this yummy recipe at these great parties - Sassy Sites,  Passionately Artistic, Frugally Sustainable, Savvy Southern Style,  Marcia's Minutes For Me,  The Shabby Creek Cottage, Delightful Order, Creation Corner,  Simply Designing, Country Mom Cooks,  504 Main, Flamingo Toes, Homemaker On A Dime,