Ham, Spinach and Mostaccioli Casserole
Your family will love this tasty ham, spinach and pasta casserole. A great dish for using leftover holiday ham.
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)
- 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 onion 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 preheated 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.