4 cups prepared whole grain pasta
2 cups fat-free evaporated milk
31/2 tbsps flour
1 teaspoon thyme
2 teaspoon marjoram
1 tablepsoon olive oil
1 finely chopped onion
2 cups broccoli florets
2 cups sliced mushrooms
1 red bell pepper (chopped)
3 garlic cloves (crushed)
3/4 tsp salt
1/2 tsp pepper
3 cups ham (cubed)
1 cup low fat cheddar cheese (shredded, monterey jack)
Prepare pasta according to package directions; drain well. Spray a 9 X13 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 sauté 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.