Cheesy Ham and Peas Tortellini: I fail at the sauce but still create a tasty dish

  • package (19 ounces) frozen cheese tortellini or 1 package dry pasta cheese filled tortellini 1 tablespoon all-purpose flour
  • 1 cup half and half cream
  • 3 tablespoons Miracle Whip Salad Dressing
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Romano cheese
  • 12 ounces baked ham cubed (and heated through)
  • 1 package (10 ounces) frozen peas, cooked
  • 1/4 teaspoon white pepper
  • Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth. Stir in the miracle whip and the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
  • Drain tortellini; add to the cheese sauce. Stir in the cooked ham, cooked peas and white pepper. Cook for an additional 5 minutes or until heated through. Yield: 4 servings


I boiled the pasta, peas, and ham all together.  Makes it simple.

My fail at the sauce came from using a little too much flour and making it a bit too thick.  I thinned it out with some milk… it was still a little on the thick side.  Plus it’s a cheese sauce, so the cheese obviously made it thicker.  I was weirded out at first by this recipe having Miracle Whip in it but it really works and gives it just a little…zippiness.

I also made a little more sauce than what I needed, that was mostly due to me trying to think it all.  Mix it all together with the pasta, peas and ham and voila.  Yummy goodness.


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