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HAM & RIGATONI CASSEROLE
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Ham & Rigatoni Casserole
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1 1/2 cups ham from Ham (or leftover holiday ham)
8 ounces dry rigatoni pasta (or other short tube-shaped pasta)
1 2 to 2 1/2 ounce white sauce or country gravy mix
2 cups shredded Swiss cheese
1 tablespoon Dijon-style mustard
10 ounce frozen leaf spinach, thawed and roughly chopped
1/2 teaspoon hot pepper sauce (optional) |
Cooking Directions
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 degrees F. oven for 20 minutes. Uncover and bake 10 minutes more.
Serves 3 to 4.
Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time.
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