Spaghetti Ham Toss

• 1 package (16 ounces) spaghetti
• 4 cups cubed fully cooked ham (about 1-1/2 pounds)
• 1/2 pound fresh mushrooms, sliced
• 1 medium green pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups shredded Parmesan cheese

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, green pepper and garlic in oil until vegetables are crisp-tender. Stir in the red peppers, olives, salt, basil and pepper.
2. Drain spaghetti; place in a large bowl. Add the ham mixture and Parmesan cheese; toss. Transfer to a greased 15x10x1-in. baking pan. Broil 4 in. from the heat for 4-6 minutes or until the top is lightly browned.

spaghetti, ham, mushrooms, green pepper, garlic, olive oil, sweet red peppers, olives, salt, dried basil, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/spaghetti-ham-toss/ (may not work)