Recipe By CORWYNN DARKHOLME
Rating
Published Mar 21st
Prep 15m Cook 45m Additional - Ready In 1h
Servings 6 servings Calories 444.2

Rich and creamy, very yummy for the tummy! Serve with garlic toast!

Recipe Ingredients

  • 4 ounces spaghetti
  • ⅓ cup butter, divided
  • ½ cup chopped green onions
  • ¼ cup sliced green bell pepper
  • ¼ cup sliced red bell peppers
  • 1 (4 ounce) can mushrooms, drained
  • ¾ cup milk
  • 1 (8 ounce) package cream cheese
  • 2 cups diced cooked ham
  • ⅓ cup grated Parmesan cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.

Nutrition Facts

  • Calories 444.2
  • Carbohydrate 18.5 g
  • Cholesterol 99.7 mg
  • Fat 33.8 g
  • Fiber 1.4 g
  • Protein 17 g
  • Saturated Fat 18.9 g
  • Sodium 924.6 mg
  • Sugar 2.8 g

Reviews

  1. Ok this is really good. With some changes. The amount of pasta is way to little I used about a pound of pasta. The cream cheese needs to be softened before you put it in the pan. It will incorporate much easier. I added extra milk since it was really thick as is. I also - Read more ...
  2. It was really good!! The sauce came out great. I used fresh mushrooms and skipped the ham so I had to season it more. I added minced garlic and cilantro and I was glad I did--added a little kick.
  3. this will be one of those reviews where you'll wonder why i bothered since i really didn't make this recipe but thought i'd share anyway. i basically had the same ingredients on hand as the reviewer caliloo so i followed her advice. i sauteed a little shallot garlic and onion along with par-microwaved carrots asparagus - Read more ...
  4. My family did not care for this recipe.
  5. I read all of the reviews and made the changes accordingly. I still have to tweak the consistency thinning it out as it still is rather a "glob". The taste and ease of making it was there though. What I did was use a carton of mushrooms a bunch of green onions a whole green - Read more ...
  6. The sauce was far too pasty. It would be better with half the cream cheese.
  7. I gave this a 4 because it truly does need a lot of revisions--I used a ton more vegetables--a 16 oz package of frozen broccoli cauliflower and carrots a cup of frozen peas a cup of frozen green beans half of a fresh red pepper a can of mushrooms--and a pound of angel hair pasta. - Read more ...
  8. As it is written this is a bland mess. However the thought behind it is good so I took it a few steps further. I added 2 cloves of minced garlic 6 stalks of asparagus cut in 1 inch lengths a small yellow squash sliced some par boiled baby carrots and a cup of broccoli - Read more ...
  9. This recipe was bland. The sauce was heavy and as originally submitted way too much for the amount of veggies and pasta.
RedCipes