CHEESY HAM AND PASTA CASSEROLE

oz.angel hair pasta
2 t. vegetable oil
1 small onion (for 1/2 cup chop)
1/2 medium green bell pepper (for 1/2 cup chopped)
1/2 t. bottled minced garlic
2 cups (8 oz.) diced baked ham
1 can (14 1/2 oz.) diced tomatoes
1 can (14 1/2 oz.) stewed tomatoes
Black pepper to taste
1 cup (4 oz.) shredded sharp Cheddar cheese

1. Begin cooking the angel hair pasta according to package directions. Keep an eye on it while you cook.

2.Meanwhile, heat oil in an extra-deep 12-inch nonstick skillet that has a lid over medium-high heat. Peel and finely dice the onion, adding it to the skillet as you dice. While the onion is cooking, seed and chop the bell pepper, adding it as you chop.

3. Add the garlic and ham and cook until the ham starts to brown, 2 to 3 minutes. While the ham mixture cooks, drain both cans of tomatoes, adding them to the skillet when the ham has slightly browned. Stir well. Set the skillet off the heat.

4. When the pasta is done, drain well and stir it into the skillet. Return the skillet to medium heat; add the black pepper and continue to cook, uncovered, for 2 minutes.

5. Sprinkle the cheese over the pasta mixture and cover the skillet. Cook until the cheese melts, about 2 minutes. Then uncover the skillet and continue to cook until most of the liquid had evaporated, about another 2 minutes.

6. Remove the skillet from the heat and cut the pasta mixture a few times to make serving easier. Serve immediately. Serves 4-6.