Ingredients
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Cooking spray
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8 oz spaghetti, broken in half
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2 tbsp unsalted butter
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1 cup diced onion
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1 (16 oz) pkg sliced white mushrooms
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2 tbsp flour
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1 1/2 cups low-sodium chicken broth
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1/2 (8 oz) pkg reduced-fat cream cheese
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2 cups cubed leftover ham or ham steak
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1 cup shredded sharp Cheddar cheese, divided
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1 cup frozen peas, thawed
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1 cup panko bread crumbs
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2 tbsp olive oil
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Chopped parsley, to serve (optional)
Steps
1
Preheat oven to 400°F. Grease a 2-qt baking dish with the cooking spray. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Reserve ½ cup cooking liquid before draining in colander.
2
Meanwhile, in a 12-inch skillet, melt the butter on medium. Add the onion and mushrooms, and cook 8–10 min., until softened. Sprinkle the flour over vegetables and cook 1 min. Stir in the broth until thickened. Stir in the cream cheese until dissolved. Stir in the ham, Cheddar cheese, and 4 tbsp Parmesan. Season with salt and pepper.
3
Remove skillet from heat. Stir in the peas and cooked spaghetti, adding pasta water, 1 tbsp at a time, if sauce is too thick. Transfer mixture to prepared baking dish. In a small bowl, combine the bread crumbs, remaining 2 tbsp Parmesan, and oil. Season with salt and pepper. Sprinkle bread crumbs on top of spaghetti mixture.
4
Bake 20–30 min., until filling is bubbly and bread crumbs are golden brown. Top with the parsley before serving, if desired.
