Ham Spaghetti Skillet


I am starting to give recipes from the Oklahoma Natural Gas Company some preference. The other recipes I have tried from this source (Chicken A La Suisse and Apple Sauerkraut Sausage) have been quite good. Today’s dish does not break the pattern: it is easy to make, yields a large amount of food, and tastes good. I would definitely make this meal again.

This is a great way to stretch limited resources and meat. None of the ingredients used are particularly expensive, and the proportions are such that the final product does not feel “scanty” in terms of flavor or satisfaction. When I made this recipe, I substituted whole wheat corkscrew pasta for the elbow spaghetti, but it does not make much of a difference either way. Use what you have, and don’t worry about it. A little bit of hot sauce works well to bring out the flavor, but it is an optional addition.


  • 8 ounces elbow spaghetti (or pasta of your choice)
  • 2 tablespoons shortening
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 cups diced cooked ham
  • 1 clove garlic, minced
  • 1 can diced tomatoes
  • 1 cup shredded sharp Cheddar cheese
  • 1 teaspoon salt



Cook the pasta according to package directions, drain, and set aside.


In a large skillet, sauté the onion and green pepper in the shortening over medium heat until tender.


Add the ham to the skillet, and brown lightly.


Add the garlic and tomatoes, and stir well.


Cover, reduce the heat to low, and simmer for 30 minutes.


Add the pasta, cheese, and salt to the skillet, and mix well.

Cook uncovered for another 10 minutes.


Serves 4-6.

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