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Spaghetti Ham Toss

SUBMITTED BY: Marybeth Wright

"Marybeth Wright of Maitland, Florida says it takes her only minutes to make this time-saving pasta toss. Leftover ham, canned ripe olives, sliced mushrooms and roasted red peppers lend plenty of flavor to the colorful combination of tastes."
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PREP TIME  30 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (16 ounce) package spaghetti
  • 4 cups cubed fully cooked ham
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 (7.25 ounce) jars roasted sweet red peppers, drained
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cups shredded Parmesan cheese

DIRECTIONS

  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, green pepper and garlic in oil until vegetables are crisp-tender. Stir in the red peppers, olives, salt, basil and pepper.
  2. Drain spaghetti; place in a large bowl. Add the ham mixture and Parmesan cheese; toss. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Broil 4 in. from the heat for 4-6 minutes or until the top is lightly browned.
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