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Prep Time: 18 Minutes Cook Time: 15 Minutes |
Ready In: 33 Minutes Servings: 6 |
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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 |
Directions:
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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