Ham and Spinach Two-Cheese Pasta

This hearty yet healthy ham and pasta bake is served in individual ramekins so there's no need to fight over the biggest portion.

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4.0 by 2 people

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  • Makes: 2 servings
  • Serving Size: 1 1/4 cups
  • Makes: about 2 1/2 cups
  • Prep: 30 mins
  • Bake: 10 mins 400°F

Ham and Spinach Two-Cheese Pasta

Directions

  1. Preheat oven to 400 degrees F. In a medium saucepan cook pasta according to package directions. Place spinach in a large colander set in the sink. Pour cooked pasta over spinach in colander; drain well. Set aside.
  2. In the same saucepan heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Stir in flour, dry mustard, and pepper. Cook and stir for 1 minute. Gradually stir in evaporated milk. Cook and stir until slightly thickened. Cook and stir for 1 minute more. Stir in Italian-blend cheese and 1 tablespoon of the Parmesan cheese until melted. Gently stir in pasta mixture and ham.
  3. Divide pasta mixture between two ungreased 10-ounce ramekins or individual casseroles. Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake, uncovered, about 10 minutes or until tops start to brown.
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Nutrition Facts (Ham and Spinach Two-Cheese Pasta)

  • Per serving:
  • 349 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 27 mg chol.,
  • 607 mg sodium,
  • 39 g carb.,
  • 6 g fiber,
  • 11 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

2 Ratings
133 Days Ago
I'm confused about the evaporated milk. 1/2 cup reconstituted milk or 1/2 cup powder? if reconstituted, why not just use regular milk. If powdered, shouldn't there be a little more liquid in the sauce?

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