Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          rotini pasta [=12 oz]
   1      teaspoon      vegetable oil
   2                    zucchini -- cubed
   1                    onion -- chopped
     1/2                sweet red/green pepper -- dice
   4      cups          mushrooms -- sliced
   1 1/2  cups          cooked ham -- diced
   1      teaspoon      dried oregano
     1/4  teaspoon      pepper
   1      12 oz jar     spaghetti sauce [375g]
   1      15 oz tub     ricotta cheese [475g]
   2      cups          mozzarella -- part-skim,
                        - shredded

Preparation:

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. 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 and Fit: Play It Again Ham"