SPAGHETTI HAM PIE

6 ounces spaghetti, uncooked 

Vegetable cooking spray 

3/4 cup chopped reduced-fat, low-salt ham 

3/4 cup sliced fresh mushrooms 

1/2 teaspoon minced garlic 

2 tablespoons all-purpose flour 

1/4 teaspoon salt 

1/8 teaspoon pepper 

1 (12-ounce) can evaporated skimmed milk 

1 cup (4 ounces) finely shredded reduced-fat Swiss cheese, divided 

Preparation

Cook pasta according to package directions, omitting salt and fat; drain and set aside.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add ham, mushrooms, and garlic; saute until mushrooms are tender. Stir in flour, salt, and pepper. Cook, stirring constantly, 1 minute. Add milk, and cook over medium heat, stirring constantly, until thickened. Combine ham mixture, pasta, and 1/2 cup cheese. Spoon into a 9-inch pieplate coated with cooking spray; sprinkle with remaining cheese. Bake, uncovered, at 425° for 15 minutes. Let stand 5 minutes. Slice into wedges.