Un-Traditional Leftover Tetrazzini

I was looking for something different to do with leftover ham. I found pea soup & tetrazzini recipes. I don't like mushrooms, so I edited, altered & combined a few recipes to come up with this... it's probably closer to mac & cheese with meat than tetrazzini but oh well! Being lazy, I added about 6c baby spinach to make it a 1 dish meal. ;)

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  lb spaghetti
• 2  tablespoons unsalted butter
• 2  tablespoons onions, minced
• 2  tablespoons all-purpose flour, warmed
• 4  cups  whole milk
• 1⁄2 cup parmesan cheese, grated
• 1  tablespoon Worcestershire sauce
• 4  cups  cubed leftover ham or 4  cups  cooked chicken or 4  cups  cooked turkey or 4  cups  cooked beef, etc
• 1  bunch scallion, trimmed & chopped
• 1⁄2 cup parmesan cheese
•  black pepper, freshly grated

Directions

1. Preheat oven to 400°F.
2. Bring a large pot of salted water to a boil, cook spaghetti until al dente. Drain.
3. In medium saucepan or in the top of a double boiler, melt butter. Add onion & cook until softened. Whisk in flour until thickened then add warm milk. Bring to a boil (if using double boiler, set over direct heat for a few minutes to do this), whisking constantly. Add cheese & Worcestershire.
4. Combine pasta & sauce. Stir in meat & scallions. Pour into an oil sprayed casserole dish, at least 9x13", sprinkle top with 1/2 c parmesan cheese & black pepper. Bake 15-20 minutes until bubbly.