Cook pasta al dente according to package directions.

Drain pasta and set aside.

Preheat oven to 400 degrees Fahrenheit.

Spray a saute skillet with oil and heat over medium heat.

Add chopped onion to the skillet and cook until transparent (about 10 minutes).

Add minced garlic to the skillet and mix well.

In a large bowl, combine Italian tomatoes, breaking up tomato pieces.

Add crushed tomatoes, condensed golden mushroom soup, salt, pepper, and 1 cup of grated cheddar cheese to the bowl.

Mix well, adding Tabasco sauce if desired.

Add cooked onion and cubed ham to the bowl and mix.

Fold in the cooked pasta until well coated.

Transfer the mixture into an oil-sprayed 12x9 casserole dish, spreading evenly.

Sprinkle with remaining cheddar cheese.

Bake for 25-30 minutes, or until lightly golden brown on top and bubbly on the sides.

Set aside for 5 minutes to set before serving.