Prep 40 mins
Cook 0 mins
This is a huge favorite Italian-style dish in my house, and a great dish to use up any leftover spaghetti, if the pasta is cold, just warm in the microwave first until hot with the butter, and then place it into the baking dish. All ingredients may be adjusted to taste.
- 8 ounces spaghetti, cooked and drained
- 4 tablespoons butter
- 1 cup grated parmesan cheese, divided
- salt and black pepper
- 8 ounces fresh mushrooms, sliced
- 1 small onion, finely chopped
- 1 tablespoon fresh minced garlic (optional, or to taste)
- 1⁄3 cup butter
- 1⁄4 cup flour
- 2 cups whipping cream (unwhipped)
- 1⁄4 cup grated parmesan cheese
- 1⁄4-1⁄3 cup dry white wine
- 1 lb cooked ham, cut into strips
- 1⁄3 cup green olives, sliced (or use black olives)
- 2 -3 tablespoons chopped pimiento
- 1⁄4 teaspoon dried oregano
- 1 1⁄2 cups grated mozzarella cheese (or to taste)
- Butter a baking dish large enough to hold all ingredients.
- In a bowl, toss the hot cooked spaghetti with about 4 tablespoons butter, 1/2 cup grated Parmesan cheese, salt and black pepper.
- Place the spaghetti into the bottom of a casserole dish; pat down with a spoon; cover dish with foil to keep warm.
- In a skillet melt the butter oven medium heat and saute the sliced mushrooms, onion and, dried oregano, garlic for about 5 minutes; using a slotted spoon remove to a bowl, leaving as much butter in the skillet as possible, you might have to add in a bit more butter.
- Over low heat, add/blend in the flour with the butter in the skillet; whisk for 2 minutes.
- Add in the whipping cream, whisking constantly bring to a simmer, then boil 1 minute.
- Add in about 1/4 cup grated Parmesan cheese, wine, ham strips, olives, pimiento, black pepper and salt (to taste) mix to combine, cover and simmer 15 minutes over low heat.
- Spoon the creamed ham mixture over the spaghetti in the dish.
- Sprinkle with about 1/2 cup grated Parmesan cheese, then sprinkle with grated Mozzeralla cheese.
- Set oven to broil heat, and place the casserole dish over the broiler for about 4-5 minutes, or until the cheese is lightly browned and bubbly.
This was amazing! I only made a couple substitutions. I didn't use as much butter as called for (it seemed like SO much I wanted to taste the veggies not the butter), I used just a little olive oil to saute the veggies instead. I also used half and half instead of the whipping cream to save on the calories. I don't think either altered the taste of the dish. I think next time I make it, I'm going to try to make it with left over chicken.
Wow! sooooo gooood!! I cooked the spaghetti as directed. As the noodles boiled, I sauted brussels sprouts, broccoli, red and yellow pepper in equal amounts of butter and olive oil with 2 tablespoons of minced garlic.I did not use onions because my kids don't care for them. I put the chopped ham in with the veggies to warm it up. After setting the veggie/ham mixture aside, I followed the directions for the sauce, but substituted 1/2 and 1/2 for the whipping cream. I followed the rest of the directions verbatim...thanks for a great dish!
I was hoping for a new way of using leftover ham.But,this is very rich..Although we did like the flavor of the green olives and pimiento in this dish..