Cook spaghetti as directed on package, omitting salt.
Meanwhile, cook onions in large nonstick skillet on medium heat 5 to 6 min. or until softened, stirring frequently. Add mushrooms; cook 5 to 6 min. or until tender, stirring frequently. Remove from heat. Stir in ham, peas and 1/4 cup parsley.
Drain spaghetti. Whisk eggs and milk in large bowl until blended. Add pasta sauce, 1/2 cup Parmesan and remaining parsley; mix well. Add spaghetti; toss until evenly coated.
Place 1/3 of the spaghetti mixture in 9-inch springform pan sprayed with cooking spray; top with layers of 1/3 of the mozzarella and half the vegetable mixture. Repeat layers. Cover with remaining spaghetti mixture; sprinkle with remaining mozzarella and Parmesan. Place on baking sheet on middle oven rack.
Bake 30 min. or until heated through. Remove from oven. Let stand 5 min. before cutting into wedges to serve.
Kraft Kitchen Tips!
Substitute 1 cup cut-up fresh asparagus for the peas.
If you don't have a springform pan, you can instead assemble and bake this recipe in a shallow 2.5-L casserole dish or 9-inch square baking dish.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 65 mg
Sodium 640 mg
Carbohydrate 35 g
Fibre 3 g
Sugars 3 g
Protein 18 g
12 servings, 1/12 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.