Pasta DePalma

1 stick butter

5 cloves garlic, minced

1 package portabella mushrooms, sliced

1 can artichokes, drained and diced

12 oz. Canadian Bacon or Thick Sliced Ham

3 cups ½ and ½

2 tbls flour

1 handful parsley chopped
3 tbls fresh rosemary

2 cups mozzarella shredded

1 cup parmesan shredded

1 package angel hair pasta

Cook pasta according to package, drain.  In a Sauce Pan melt butter and sauté garlic about 2 minutes on low, add mushrooms, artichokes and ham.  Continue sauteing until mushrooms are tender.  Sprinkle a thin coating of flour over the top of the pan and stir until the butter is absorbed (like you were making gravy).  Slowly pour in half and half and stir until the sauce is the right consistency.  You want it a little runny because it will thicken in the oven.  Let simmer 5 minutes, stir in parsley, rosemary, salt and pepper to taste.  In a 9 x 13 baking dish combine noodles and sauce, mix well.  Coat with parmesan and mozzarella, bake at 425 for about 20 mins until cheese is bubbly and slightly brown on top.