Ham & Rigatoni Casserole

Courtesy of National Pork Board

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Servings: 4
Prep Time: 15 Min.
Cook Time: 30 Min.
Marinate Time: 20 Min.

What you need:
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+ 1 1/2 c. ham, diced
+ 8 oz. rigatoni pasta (or other desired shape pasta)
+ 1 ( 2 1/2 oz.) pkg. white sauce or country gravy mix
+ 2 c. shredded Swiss cheese
+ 1 Tbsp. Dijon-style mustard
+ 10 oz. frozen spinach, thawed and roughly chopped
+ 1/2 tsp. hot pepper sauce (optional)

What to do:
1. Cook pasta according to pkg. directions; set aside.
2. Prepare white sauce or country gravy mix; stir in ham, cheese, mustard, spinach and hot pepper sauce.
3. Pour over pasta, toss gently to blend well.
4. Pour into shallow 2-qt casserole; cover and bake in 350° F oven for 20 min. Uncover and bake 10 min. more.
* Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hrs. Add 10 min. to initial baking time.
* This casserole can be prepared the day before serving and is a good way to use leftover ham or you can purchase cubed ham.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Wine pairings:
Riesling/Rhine , Gewürztraminer , Chenin Blanc

Nutritional information:
Calories: 370; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 55mg; Total Carbs: 30g; Protein: 37g; Sodium: 1520mg;