Back to Spaghetti Ham Toss

Print Options


Card Sizes

Spaghetti Ham Toss Recipe

Spaghetti Ham Toss Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6-8 servings


  • 1 package (16 ounces) spaghetti
  • 4 cups cubed fully cooked ham (about 1-1/2 pounds)
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded Parmesan cheese


  • 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. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 cup) equals 522 calories, 20 g fat (8 g saturated fat), 65 mg cholesterol, 1,795 mg sodium, 49 g carbohydrate, 2 g fiber, 35 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.