8 ounces dried mostaccioli, cut ziti,
or elbow macaroni
3 tablespoons butter or margarine
3 medium onions, cut into thin wedges,
or 5 medium leeks, sliced
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)
Cook pasta according to package directions,
preferably al dente (firm to the bite). Drain; rinse with cold
water and drain again.
In a large saucepan melt butter. Add onions
and garlic. Cover and cook about 5 minutes or until onions are
tender; stirring occasionally.
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.
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.
