Your family will love this tasty ham, spinach and pasta casserole. A great dish for using leftover holiday ham.

Ham, Spinach and Mostaccioli Casserole

8 ounces dried mostaccioli, cut ziti, or elbow macaroni

3 tablespoons butter or margarine

1 medium onion, cut into thin wedges

2 garlic cloves, finely minced or crushed

1/4 cup all-purpose flour

1/2 teaspoon dried thyme, crushed

Freshly ground pepper to taste

1 1/2 cups half-and-half, light cream or milk

1 1/2 cups chicken broth

1 1/2 cups cubed fully-cooked ham

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

Freshly grated Parmesan cheese for accompaniment (optional)

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
2. In a large saucepan melt butter. Add onion and garlic. Cover and cook about 5 minutes or until onions are tender; stirring occasionally.
3. Stir in flour, thyme and pepper. Add half-and-half and the chicken broth all at once. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Stir in pasta, ham, and spinach. Spoon mixture into a greased 3-quart casserole dish.
4. Cover and bake in a 350°F (175°C) oven for 30 to 35 minutes or until heated through. Let stand 5 minutes. Stir gently to distribute cream sauce just before serving. Pass the Parmesan cheese to sprinkle on individual servings, if desired.

Makes 6 servings.