• 1 1/2 cups ham (diced *)
  • 8 ounces rigatoni (OR other short tubed-shaped pasta)
  • 2 1/2 ounces white sauce mix (OR country-gravy mix)
  • 2 cups swiss cheese (shredded)
  • 1 tablespoon dijon (style mustard)
  • 10 ounces frozen spinach (thawed and roughly chopped)
  • 1/2 teaspoon hot pepper sauce (optional)


  1. Cook rigatoni according to package directions; set aside.
  2. 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.
  3. Serves 3 to 4.
  4. Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time.
  5. * Use the leftovers from Ham with Fruit Glaze.
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