Janets Spaghetti With Cheese Ham Sauce Food

HAM AND CHEESE PASTA

Steps:

• Heat oven to 350 degrees.
• Cook and drain pasta per package directions.
• Melt butter over low heat and saute garlic in it for 30 seconds.
• Whisk in flour and salt and pepper and cook over medium heat, stirring constantly until smooth and bubbly.
• Gradually stir in milk and heat to a boil, stirring constantly.
• Stir in mustard and Colby cheese and cook, stirring occasionally until cheese is melted.
• Stir pasta and ham into cheese sauce.
• Pour into ungreased 2 quart baking dish.
• Sprinkle with Parmesan cheese and bake uncovered for 20 to 25 minutes or until bubbly.

SPAGHETTI WITH HAM AND BRIE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, combine the olive oil and shallot in a large pot over medium heat. Cook, stirring occasionally, until the shallot is softened, 3 to 5 minutes. Add the wine and simmer until mostly reduced, 2 to 3 minutes. Add the cheese spread, mustard, ham, spaghetti and 1/2 cup of the reserved cooking water. Cook, tossing, until the spaghetti is coated with the sauce, 1 to 2 minutes, adding more cooking water as needed to loosen (the pasta will absorb the sauce as it sits). Season with salt, add the parsley and toss again.
• Divide the spaghetti among shallow bowls. Spoon any remaining sauce on top and season generously with pepper.

SPAGHETTI WITH HAM AND EGGS

Steps:

• Cook spagetti.
• Melt butter in skillet; add ham.
• Drain spagetti; add to ham mixture.
• Add the beaten eggs IMMEDIATELY; the heat from the spagetti will cook the eggs.
• Add cream and Parmesan cheese; toss.
• Put lid on skillet; let set for 5 minutes to fully cook the eggs.

BAKED CHEESY HAM AND SPAGHETTI CASSEROLE

Steps:

• Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
• Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
• Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
• Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
• This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.

CREAMY HAM SPAGHETTI

Steps:

• 1. Preheat oven to 350.
• 2. Blend the tomatoes, onion, garlic & tomato sauce in a blender. Put aside.
• 3. Add the bay leaf & cloves to a big pot of water. Let it boil for about 15 minutes. Remove. Add spaghetti and cook according to instructions. Do not salt the water. Drain and set aside.
• 4. Melt the butter in a medium pan. Add blended tomato sauce & chicken bouillon.
• 5. Saute till it deepens in color ~5-7 minutes. Remove from heat.
• 6. Add the crema agria to tomato sauce. If you taste the sauce at this point it should be on the salty side. I also like to add a pinch of dried parsley at this point too.
• 7. Combine the spaghetti, ham and tomato sauce in a 9x12 casserole dish. Mix really well. Sprinkle the cheese over the whole casserole. Cover with foil and put in oven for 15 minutes or until heated through and cheese is melted.
• 8. *Crema agria can be found in the refrigerated mexican section but in a pinch sour cream can be used instead.

ITALIAN SPAGHETTI WITH HAM

Steps:

• Melt butter in a large skillet and lightly saute the ham and garlic.
• Cook spaghetti, drain and add to skillet.
• Reduce heat to low, stir in cheese, half the parsley, eggs and olives.
• Remove from heat and toss with salt and pepper to taste.
• Sprinkle with remaining parsley before serving.

CREAMY HAM SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• Melt 2 T. butter in skillet, add mushrooms, and saute until done. Remove to large bowl.
• Bring large pot of salted water to boil and cook spaghetti according to package directions.
• While spaghetti is cooking, melt remaining 6 T. butter in skillet you used for the mushrooms.
• Add flour and stir to make a roux.
• Slowly add chicken broth, stirring to avoid lumps.
• Add milk, and stir to combine.
• Cook and stir until thickened, then add parmesan cheese.
• Add sauce to bowl of mushrooms along with cooked spaghetti and ham. Stir to combine well.
• Pour into 9x13 pan. Sprinkle with cheese and bake, uncovered, for 30 minutes or until hot and bubbly.

CREAMY CHEESY HAM AND PASTA

Steps:

• Bring a pot full of water to a boil. Meanwhile add butter to skillet and melt. Once melted, add onion, garlic and ham. Sauté until onion is soft or ham is slightly browned.
• Once water starts to vigorously boil, add pasta. Meanwhile add flour to mixture one tablespoon at a time stirring constantly. Add in milk 1/2 cup at a time. (Add more or less to suite your tastes for sauce consistency.).
• Once sauce consistency is a little runnier than you like, add cheese and salt. Reduce heat to simmer while you drain pasta.
• Mix drained pasta together with sauce and serve with salad and bread for a complete quick meal!
• This meal is very versatile and you can change the quantities of the pasta or type of pasta to suite your own family's needs.

JANET'S SPAGHETTI WITH CHEESE --HAM SAUCE

Steps:

• 1. Melt butter in a large saucepan. Add onion and garlic.
• 2. Saute over medium heat stirring constantly for about 3 minutes or until onion is tender. Stir in ham undiluted soup, milk,raisins, and chili powder.
• 3. Cook over low heat until hot, stirring occasionally DO NOT BOIL. Keep warm over low heat until spaghetti is cooked stir frequently.
• 4. Add salt to rapidly boiling water add spaghetti gradually so water continues to boil. Cook stirring occasionally until tender drain in colander.
• 5. Place spaghetti on serving plate serve sauce with spaghetti.