Ingredients:
4 cups rotini pasta or 4 cups your favorite shape pasta
2 cups fat-free evaporated milk
3 -4 tablespoons flour
5 sprigs fresh thyme leaves
2 teaspoons marjoram
3 tablespoons olive oil
1 small onions, finely chopped
2 cups small broccoli florets
2 cups sliced mushrooms
1 small red bell peppers, chopped
3 garlic cloves, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups cubed ham
3/4 cup shredded cheddar cheese or 3/4 cup monterey jack cheese
Directions:
Prepare pasta according to package directions; drain well. Spray a 2-qrt casserole with cooking spray. Place drained pasta in casserole and set aside.
Preheat oven to 350 F
Combine milk, flour, thyme and marjoram in a small bowl and set aside.
Heat a large, nonstick skillet over medium-high heat. Add oil and saute onion, broccoli, mushroom, bell pepper, garlic, salt and pepper for 4 minutes, stirring frequently. Add ham and heat thoroughly, about 2 more minutes.
Add reserved milk mixture and stir until thickened, about 4 minutes; do not boil.
Sprinkle ham mixture over the pasta in the prepared casserole.
Sprinkle with cheese and bake uncovered for 15 minutes, or until cheese is melted.
Servings: 8
Time preparation: 15 min.
Time total: 30 min.