Spaghetti Ham Toss

1 package (16 ounces) spaghetti
4 cups cubed fully cooked ham (about 1-1/2 pounds)
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 cups (8 ounces) shredded Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, green pepper and garlic in oil until vegetables are crisp-tender. Stir in the red peppers, olives, salt, basil and pepper.

Drain spaghetti; place in a large bowl. Add the ham mixture and Parmesan cheese; toss. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Broil 4 in. from the heat for 4-6 minutes or until the top is lightly browned. Makes 6-8 servings.