Ham and Spinach Pasta Casserole
Planning a lactose-free meal for your family or friends? Everyone will enjoy this mostaccioli casserole made with chunks of ham, bits of spinach, and a rich, creamy sauce.
8 ounce packaged dried mostaccioli, cut ziti, or elbow macaroni
3 tablespoons butter
2 medium onions, cut into thin wedges*
2 cloves garlic, minced
¼ cup all-purpose flour
½ teaspoon dried thyme, crushed
1 can reduced sodium chicken broth
1 ½ cup cubed cooked ham
1 package frozen chopped spinach, thawed and well drained
LACTAID® Reduced Fat 2% Lactose-Free Milk
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again and set aside.
- In a large saucepan melt butter. Add onions or leeks and garlic. Cover and cook about 5 minutes or until onions are tender, stirring occasionally. Stir in flour, thyme, and pepper. Add chicken broth and LACTAID® Reduced Fat 2% Lactose-Free Milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked pasta, ham, and spinach. Spoon mixture into a 2-quart casserole.
- Cover and bake in a 350 degrees F oven for 30 to 35 minutes or until heated through. Let stand for 5 minutes. Stir gently before serving.
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