Ham & Rigatoni Casserole
This casserole can be prepared the day before serving. Serve with fruit salad with poppyseed dressing.
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.
Recipe and photograph provided courtesy of National Pork Board.