1. Butter a baking dish large enough to hold all ingredients. 2. In a bowl, toss the hot cooked spaghetti with about 4 tablespoons butter, 1/2 cup grated Parmesan cheese, salt and black pepper. 3. Place the spaghetti into the bottom of a casserole dish; pat down with a spoon; cover dish with foil to keep warm. 4. 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. 5. Over low heat, add/blend in the flour with the butter in the skillet; whisk for 2 minutes. 6. Add in the whipping cream, whisking constantly bring to a simmer, then boil 1 minute. 7. 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. 8. Spoon the creamed ham mixture over the spaghetti in the dish. 9. Sprinkle with about 1/2 cup grated Parmesan cheese, then sprinkle with grated Mozzeralla cheese. 10. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
