Ingredients Jump to Instructions ↓

  1. 8 ounces dried mostaccioli, cut ziti, or elbow macaroni

  2. 3 tablespoons butter or margarine

  3. 3 medium onions, cut into thin wedges, or 5 medium leeks, sliced

  4. 2 garlic cloves, finely minced or crushed

  5. 1/4 cup all-purpose flour

  6. 1/2 teaspoon dried thyme, crushed Freshly ground pepper to taste

  7. 1 1/2 cups half-and-half, light cream or milk

  8. 1 1/2 cups chicken broth

  9. 1 1/2 cups cubed fully-cooked ham

  10. 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry Freshly grated Parmesan cheese for accompaniment

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again. In a large saucepan melt butter. Add onions and garlic. Cover and cook about 5 minutes or until onions are tender; stirring occasionally. Stir in flour, thyme and pepper. Add half-and-half and the chicken broth all at once. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Stir in pasta, ham, and spinach. Spoon mixture into a greased 3-quart casserole dish. Cover and bake in a 350 °F (175°C) oven for 30 to 35 minutes or until heated through. Let stand 5 minutes. Stir gently to distribute cream sauce just before serving. Pass the Parmesan cheese to sprinkle on individual servings, if desired.


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