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Spaghetti Ham Toss

 Spaghetti Ham Toss
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.
6-8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.

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Spaghetti Ham Toss (continued)

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: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.