This casserole can be prepared the day
before serving. Serve with fruit salad with poppyseed dressing.
Ham &
Rigatoni Casserole
- 1 1/2 cups diced fully-cooked
ham
8 ounces dry rigatoni pasta (or other short tube-shaped pasta)
1 (2 to 2 1/2-ounce) package white sauce or country gravy mix
2 cups shredded Swiss cheese
1 tablespoon Dijon-style mustard
1 (10-ounce) package frozen leaf spinach, thawed, squeezed dry
and roughly chopped
1/2 teaspoon hot pepper sauce (optional)
- Cook rigatoni according
to package directions; set aside.
- Prepare white sauce or
country gravy mix; stir in ham, cheese, mustard, spinach and
hot pepper sauce. Pour over pasta, toss gently to blend well.
Pour into shallow 2-quart casserole; cover and bake in 350°F
(175°C) oven for 20 minutes. Uncover and bake 10 minutes
more.
Makes 3 to 4 servings.
Do-Ahead Tip: Prepare casserole;
cover and refrigerate for up to 24 hours. Add 10 minutes to initial
baking time.
Nutrition Facts: Calories
370 calories Protein 37 grams Fat 11 grams Sodium 1520 milligrams
Cholesterol 55 milligrams Saturated Fat 4 grams Carbohydrates
30 grams
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
