A recipe from the Good Food collection.
30 g (1 oz) salted butter
125 g (4 1/2 oz) button mushrooms, sliced
1 red or green capsicum (pepper), seeded and chopped
125 g (4 1/2 oz) ham, sliced
90 g (3 1/4 oz/1/2 cup) frozen peas
250 ml (9 fl oz/1 cup) pouring (whipping) cream or milk
100 g (3 1/2 oz) cooked spaghetti, chopped
2 tablespoons chopped parsley
3 tablespoons grated parmesan cheese
1. Preheat the oven to 180°C (350°F/ Gas 4). Grease a 23 cm (9 inch) round ovenproof dish. Melt the butter in a frying pan and add the mushrooms. Cook over low heat for 2-3 minutes.
2. Add the capsicum and cook for 1 minute. Stir in the ham and peas. Remove from the heat to cool slightly.
3. Whisk together the eggs and cream and season. Add the spaghetti, parsley and mushroom mixture and stir. Pour into the dish and sprinkle with parmesan cheese. Bake for 25-30 minutes.