Spaghetti With Ham And Brie Food

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.

HAM & BRIE STRATA

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.

SUMMER SPAGHETTI WITH TOMATOES AND BRIE

Steps:

• Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions.
• Meanwhile, cut the zucchini in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the zucchini and garlic for 3-4 minutes until softened.
• Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce).
• Cook for 2-3 minutes more until the tomatoes begin to soften.
• Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice.
• Drain the spaghetti well and add to the tomato sauce mixture.
• Toss well together, divide between bowls and serve.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

GARLIC AND HAM SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a large skillet over medium heat, melt butter and add garlic, onion, mushrooms, broccoli, olives, and ham. Saute mixture until onions are translucent.
• In a large bowl toss cooked spaghetti with vegetable mixture.

SPAGHETTI HAM BAKE

Steps:

• Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce. , Transfer to two greased 11x7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles. , Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through., To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through.