Ham Di Parma

1. 1

   Butter a baking dish large enough to hold all ingredients.

2. 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. 3

   Place the spaghetti into the bottom of a casserole dish; pat down with a spoon; cover dish with foil to keep warm.

4. 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. 5

   Over low heat, add/blend in the flour with the butter in the skillet; whisk for 2 minutes.

6. 6

   Add in the whipping cream, whisking constantly bring to a simmer, then boil 1 minute.

7. 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. 8

   Spoon the creamed ham mixture over the spaghetti in the dish.

9. 9

   Sprinkle with about 1/2 cup grated Parmesan cheese, then sprinkle with grated Mozzeralla cheese.

10. 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.

* Per serving · 4 servings · Values may vary.