Ham & Rigatoni Casserole

Ham & Rigatoni Casserole: Main Image

Quick Facts

Servings: 4
Prep Time: 15 min.
Cook Time: 30 min.
Total: 45 min.
This pasta casserole uses cubed leftover ham and can be prepared the day before serving.

Ingredients

  • 1 1/2 cups ham, diced (use leftovers)
  • 8 oz rigatoni, (or other short tube-shaped pasta)
  • 1 2 1/2 oz package white sauce mix, or country-gravy mix
  • 2 cups Swiss cheese, shredded
  • 1 Tbs Dijon-style mustard
  • 1 10 oz package frozen spinach, thawed and roughly chopped
  • 1/2 tsp hot pepper sauce, (optional)

Directions

  • Cook rigatoni 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-quart casserole; cover and bake in 350° F. oven for 20 minutes. Uncover and bake 10 minutes more.
Recipe courtesy of the National Pork Board

Cooking Tip: Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time.

Nutrition Facts

Calories 370
  Calories from Fat 100 (27%)
(17%)Total Fat 11g
(20%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(18%)Cholesterol 55mg
(63%)Sodium 1520mg
(0%)Potassium 0mg
Total Carbohydrate 30g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(74%)Protein 37g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.