| | Ham, Spinach, and Mostaccioli Casserole 8 ounces of packaged dried mostaccioli, cut ziti, or elbow macaroni
3 tablespoons of margarine or butter
3 medium onions, cut into thin wedges or 5 medium leeks, sliced
2 cloves garlic, minced
1/4 cup of all purpose flour
1/2 teaspoon of dried thyme, crushed
1/8 teaspoon of pepper
1 1/2 cups of half and half light cream or milk
1 1/2 cups of chicken broth
1 1/2 cups of cubed fully cooked ham
One 10 ounce package of frozen chopped spinach, thawed and drained |
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Cook the pasta according to the package directions. Drain the pasta, rinse with cold water. Drain again. In a large saucepan melt the margarine or butter. Add the onions or leeks and garlic. Cover and cook about 5 minutes or until the onions are tender, stir occasionally. Stir in the flour, thyme, and pepper. Add half and half light cream or milk and the chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in the pasta, ham, and spinach. Spoon mixture into a 3 quart casserole. Cover and bake in a 350ºF. oven for 30 to 35 minutes or until heated through. Let it stand for 5 minutes. Stir gently before serving. Makes 6 servings |
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