Linguine with Ham and Swiss Casserole

8 ounces uncooked whole wheat linguine, broken in half
2 cups cubed fully cooked lean ham
1-3/4 cups (7 ounces) shredded Swiss cheese, divided
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (8 ounces) reduced-fat sour cream
1 medium onion, chopped
1 small green pepper, finely chopped
Directions
Cook linguine according to package directions. Meanwhile, in a large bowl, combine the ham, 1-1/2 cups cheese, soup, sour cream, onion and green pepper. Drain pasta; add to ham mixture and stir to coat.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 8 servings.