2tablespoonsdry sherryoptional - can substitute white wine or simply omit.
½teaspoonkosher salt
½teaspoonblack pepper
Instructions
Pre heat the oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray, set aside.
Salt boiling water. Break the spaghetti into thirds and cook pasta according to package directions to al dente. Drain spaghetti well.
Use a large mixing bowl or the pot you boiled the spaghetti it. Combine the evaporated milk, cream of mushroom soup, ricotta cheese and sherry (if using) whisk until smooth. Season with salt and pepper.
Toss the spaghetti in the cheesy sauce.
Stir in the ham, peas, mushrooms and pimientos.
Transfer to the baking dish and top with grated Monterey Jack cheese. Sprinkle with fried onions. Cover with foil. Place in pre heated oven.
Bake for 20 minutes remove foil. Return to oven for another five minutes, or until onions are crisp and golden brown, enjoy!