cat lover
03-19-2008, 02:39 PM
1 1/2 cups leftover ham, diced
8 oz dry rigatoni pasta (or other short tube-shaped pasta)
1 2 to 2 1/2 oz white sauce or country gravy mix
2 cups shredded Swiss cheese
1 tbsp Dijon-style mustard
10 oze frozen leaf spinach, thawed and roughly chopped
1/2 tsp hot pepper sauce
Cook rigatoni according to package directions and set aside. Prepare white sauce or country gravy mix and stir in ham, cheese, mustard, spinach and hot pepper sauce. Pour over pasta, toss gently to blend well. Pour into shallow 2 quart casserole and cover and bake in 350 degrees oven for 20 minutes. Uncover and bake 10 minutes more. Serves 3 to 4.
Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time.
8 oz dry rigatoni pasta (or other short tube-shaped pasta)
1 2 to 2 1/2 oz white sauce or country gravy mix
2 cups shredded Swiss cheese
1 tbsp Dijon-style mustard
10 oze frozen leaf spinach, thawed and roughly chopped
1/2 tsp hot pepper sauce
Cook rigatoni according to package directions and set aside. Prepare white sauce or country gravy mix and stir in ham, cheese, mustard, spinach and hot pepper sauce. Pour over pasta, toss gently to blend well. Pour into shallow 2 quart casserole and cover and bake in 350 degrees oven for 20 minutes. Uncover and bake 10 minutes more. Serves 3 to 4.
Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time.