HAM AND RIGATONI CASSEEROLE

By á-56845

DO-AHEAD TIP: PREPARE CASSEROLE; COVER AND REFRIGERATE FOR UP TO 24 HOURS. ADD 10 MINUTES BAKING TIME

Ingredients

• 1/2 CUPS HAM, DICED
• 8 OUNCES RIGATONI, (OR OTHER SHORT TYBED-SHAPED PASTA)
• 12 1/2 PACKAGE WHITE SAUCE MIX OR COUNTRY GRAVY MIX
• 2 CUPS SWISS CHEESE, SHREDDED
• 1 T. DIJON MUSTARD
• 1 10-OUNCE PACKAGE FROZEN SPIINACH THAWED AND ROUGHLY CHOPPED
• 1/2 t. HOT PEPPER SAUCE (OPTIONAL)

Preparation

Step 1

OOOK RIGATIONI 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 QT. CASSEROLE; COVER AND BAKE IN 350 OVEN FOR 20 MIN. UNCOVER AND BAKE 10 MINUTES MORE.
SERVES 3-4