Tortellini with ham and peas will resolve your dinner-time dilemmas in just 20 minutes. This easy skillet meal offers a comforting blend of pasta and alfredo sauce.
I love serving this family favorite with a green salad with balsamic dressing for a complete meal.
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Easy pasta dishes, like spinach alfredo tortellini and tortellini pasta in pink sauce, are always a no-fail option for quick dinners. Fresh, store-bought pasta is convenient, cooks in minutes, and creates meals the whole family will love. This cheese tortellini with ham is no exception.
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Why This Recipe Works
- Simple sauce - This alfredo-style sauce comes together easily with just a few ingredients.
- Comforting flavor - Pasta and a cheesy sauce bring delicious cozy vibes.
- Perfect for using leftover ham. If you don't have ham on hand, rotisserie chicken can also be used.
- Serve family-style straight from the skillet. Everyone is guaranteed to want seconds!
Ingredient Notes
- Tortellini: I prefer using fresh cheese tortellini that is widely available in the refrigerated section at the supermarket. Other varieties can be used, but look for pasta with fillings that won't compete with the other ingredients in this dish. Frozen or dried tortellini can also be used.
- Ham: This dish is an ideal way to use leftover ham. Ham steak or Canadian bacon can also be used.
- Cheese: Gruyere pairs well with ham and melts beautifully. White cheddar or Parmesan are also delicious options.
- Peas: Frozen peas are a great staple to keep in your freezer. They can be added to dishes at the last minute, adding ease and convenience.
- Shallots provide a mild onion flavor. Sweet yellow onions can also be used.
See the recipe card for complete instructions and ingredient amounts.
Variations and Substitutions
- Chicken: Use rotisserie chicken or slice up last night's leftovers.
- Meat-free: Add more veggies like spinach and broccoli.
- Pasta: Try ravioli or shortcut pastas with nooks to capture the creamy sauce, like cavatappi, rotini, or orecchiette.
How to Make Tortellini with Ham and Peas
Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving ½ cup of the pasta water.
Step 2: Add the butter to a skillet set over medium heat. Add the shallot and cook until soft and translucent, about 5-6 minutes. Season with pepper.
Step 3: Add the flour and stir to incorporate. Cook for 1-2 minutes to get rid of the raw flour taste.
Step 4: Add the milk, stirring to incorporate. Cook for 2-4 minutes until slightly thickened. Add the cheese and stir until melted.
Step 5: Fold in the tortellini.
Step 6: Add the ham and peas. Stir in pasta water to thin out the sauce as needed. Season to taste with salt and pepper.
Expert Tips
- Cook the pasta in well-salted water. This is the only way to infuse the pasta itself with flavor. For ten ounces of pasta, add two teaspoons of salt to the boiling water.
- Reserve some pasta water to thin out the cream sauce as necessary.
- Use freshly grated cheese. It melts better and creates a smoother sauce.
- Wait to season with salt until the end. Both the ham and cheese contain salt, so salting the individual layers will likely lead to an over-salted dish.
Recipe FAQs
Store leftovers in the fridge for up to four days. Reheat in the microwave or in a skillet over medium-low heat.
Round out a complete meal with Ciabatta garlic bread and arugula salad with blue cheese or a berry salad.
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📖 Recipe Card
Cheese Tortellini with Ham and Peas
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Ingredients
- 10 ounces cheese tortellini
- 2 tablespoons unsalted butter
- 1 shallot (sliced)
- 1 pinch black pepper
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup shredded Gruyere cheese
- 1-1½ cups diced ham
- ¾ cup frozen peas
- salt and pepper (to taste)
Instructions
- Bring a large pot of water to a boil. Season the water with 1-2 teaspoons of salt. Cook the pasta according to package directions. Drain, reserving ½ cup of the pasta water.10 ounces cheese tortellini
- Meanwhile, add the butter to a skillet set over medium heat. Add the shallot and cook until soft and translucent, about 5-6 minutes. Season with a pinch or two of pepper. Add the flour and stir to incorporate. Cook for 1 to 2 minutes to cook out the raw flour taste.2 tablespoons unsalted butter, 1 shallot, 2 tablespoons all-purpose flour, 1 pinch black pepper
- Add the milk, stirring to incorporate. Cook for 2-4 minutes until slightly thickened. Add the cheese and stir until melted. Fold in the tortellini.1 cup whole milk, ½ cup shredded Gruyere cheese
- Add the ham and peas. Stir in pasta water to thin out the sauce as needed. Season to taste with salt and pepper. Serve immediately.1-1½ cups diced ham, ¾ cup frozen peas, salt and pepper
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Julia says
I had a random craving for tortellini with ham in creamy sauce and this really hit the spot! Thank you for sharing.
Abbey McDermott says
Thank you, Julia! I'm so happy you enjoyed this recipe!