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Spaghetti Ham Toss

Total Time

Prep/Total Time: 20 min.


6-8 servings

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.


  • 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 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 15x10x1-in. baking pan. Broil 4 in. from the heat for 4-6 minutes or until the top is lightly browned.

Nutrition Facts

1 cup: 522 calories, 20g fat (8g saturated fat), 65mg cholesterol, 1795mg sodium, 49g carbohydrate (5g sugars, 2g fiber), 35g protein.

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