Ingredients
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8 ounces spaghetti, cooked and drained
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4 tablespoons butter
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1 cup grated parmesan cheese, divided
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salt and black pepper
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8 ounces fresh mushrooms, sliced
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1 small onion, finely chopped
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1 tablespoon fresh minced garlic (optional, or to taste)
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1/3 cup butter
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1/4 cup flour
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2 cups whipping cream (unwhipped)
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1/4 cup grated parmesan cheese
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1/4-1/3 cup dry white wine
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1 lb cooked ham, cut into strips
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1/3 cup green olives, sliced (or use black olives)
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2 -3 tablespoons chopped pimiento
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1/4 teaspoon dried oregano
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1 1/2 cups grated mozzarella cheese (or to taste)
Instructions
- Butter a baking dish large enough to hold all ingredients.
- In a bowl, toss the hot cooked spaghetti with about 4 tablespoons butter, 1/2 cup grated Parmesan cheese, salt and black pepper.
- Place the spaghetti into the bottom of a casserole dish; pat down with a spoon; cover dish with foil to keep warm.
- In a skillet melt the butter oven medium heat and saute the sliced mushrooms, onion and, dried oregano, garlic for about 5 minutes; using a slotted spoon remove to a bowl, leaving as much butter in the skillet as possible, you might have to add in a bit more butter.
- Over low heat, add/blend in the flour with the butter in the skillet; whisk for 2 minutes.
- Add in the whipping cream, whisking constantly bring to a simmer, then boil 1 minute.
- Add in about 1/4 cup grated Parmesan cheese, wine, ham strips, olives, pimiento, black pepper and salt (to taste) mix to combine, cover and simmer 15 minutes over low heat.
- Spoon the creamed ham mixture over the spaghetti in the dish.
- Sprinkle with about 1/2 cup grated Parmesan cheese, then sprinkle with grated Mozzeralla cheese.
- Set oven to broil heat, and place the casserole dish over the broiler for about 4-5 minutes, or until the cheese is lightly browned and bubbly.