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