Portion Size: 1 ½ cups (approx. ½ c. meat ½ c. pasta and ½ c. vegetables

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb pasta	May use whole grain
2 cups fat free evaporated milk
3½ tablespoons flour
1 teaspoon thyme	Use fresh or dried
2 teaspoon marjoram	Use fresh or dried
1 tablespoon olive oil
1 onion, finely chopped
2 cups broccoli florets	Use fresh or frozen, Wash and trim
2 cups sliced mushrooms	Use fresh or frozen, Wash and trim
1 red bell pepper, chopped	Use fresh or frozen, Wash and trim
3 garlic cloves, crushed	Or 1 teaspoon garlic powder
¾ tsp salt
½ tsp pepper
3 cups cooked lean ham, cubed	Trim all visible fat
1 cup low fat shredded cheddar or Monterey jack cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Prepare pasta according to package directions; drain well.
2	Spray a baking dish with non stick cooking spray.
3	Place drained pasta in baking and set aside.
4	Preheat oven to 350°F
5	Combine milk, flour, thyme and marjoram in a small bowl and set aside.
6	Heat a large, nonstick skillet over medium-high heat.
7	Add oil and sauté onion, broccoli, mushroom, bell pepper, garlic, salt and pepper for 4 minutes, stirring frequently.
8	Add ham and heat thoroughly, about 2 more minutes.
9	Add reserved milk mixture and stir until thickened, about 4 minutes; do not boil.
10	Sprinkle ham mixture over the pasta in the prepared casserole.
11	Sprinkle with cheese and bake uncovered for 15 minutes, or until cheese is melted.	Cook until internal temperature reaches 165°F for 15 seconds