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Spaghetti-Ham Pie

Prep time 18 mins
Cook time 15 mins
Yield 6 servings.

Ingredients

  • 6 ounces spaghetti, uncooked
  • Vegetable cooking spray
  • 3/4 cup chopped reduced-fat, low-salt ham
  • 3/4 cup sliced fresh mushrooms
  • 1/2 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (12-ounce) can evaporated skimmed milk
  • 1 cup (4 ounces) finely shredded reduced-fat Swiss cheese, divided

Nutrition Information

  • calories 245
  • caloriesfromfat 19 %
  • fat 5.1 g
  • satfat 2.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18.3 g
  • carbohydrate 31.1 g
  • fiber 0.9 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 341 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

  2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add ham, mushrooms, and garlic; saute until mushrooms are tender. Stir in flour, salt, and pepper. Cook, stirring constantly, 1 minute. Add milk, and cook over medium heat, stirring constantly, until thickened. Combine ham mixture, pasta, and 1/2 cup cheese. Spoon into a 9-inch pieplate coated with cooking spray; sprinkle with remaining cheese. Bake, uncovered, at 425° for 15 minutes. Let stand 5 minutes. Slice into wedges.

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