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A recipe for left-over Easter Ham. In pot of boiling salted water, cook rotini until tender but firm, about 6 minutes. Drain in colander; set aside. Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 minutes or until tender, tossing often. Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in pasta. Spread ricotta evenly over top; sprinkle with mozzarella. Broil for 5 minutes or until golden brown. Serving size 6 Per serving: about 565 calories, 36 g Protein, 18 g fat, 64 g carbohydrate Menu suggestion: Quick Skillet Lasagna Crusty Whole Wheat Baguette Tossed Greens Fresh Fruit Source: Canadian Living magazine Apr 95 Presented in article by Elizabeth Baird "Fast & Fit: Play It Again Ham" [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |