In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat until the butter melts and bubbles. Add ½ cup of diced organic onion, stirring occasionally for about 2-3 minutes, until the onions become soft and translucent. Incorporate 2 teaspoons of minced garlic, cooking for an additional 30 seconds until fragrant.

Sprinkle 2 tablespoons of flour over the sautéed onion and garlic mixture, stirring well to combine and cook the flour for about 1 minute. Gradually whisk in 1½ cups of organic chicken broth to avoid lumps while the mixture thickens, approximately 3-5 minutes.

Slowly stir in ½ cup of organic half and half, mixing until fully incorporated. Add 1½ cups of shredded organic cheddar cheese to the sauce, continuing to stir until the cheese melts and the sauce is silky smooth.

Incorporate 1 cup of cubed ham, ½ cup of frozen peas, and ½ of a 16 oz box of cooked thin spaghetti into the skillet. Gently toss all the ingredients together until the pasta is well-coated with the creamy sauce.

Preheat your oven to 350°F (175°C). Transfer the Ham Tetrazzini mixture into a greased baking dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and bubbling.

Once baked, remove the Ham Tetrazzini from the oven and let it cool for a few minutes. Serve warm, perhaps with a side salad or crusty bread.