Ham Spinach Mostaccioli Casserole Recipes

SPINACH AND HAM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
• Press spinach in an even, compact layer into the bottom of the prepared pie plate.
• Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
• Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.

HAM, SPINACH, AND MOSTACCIOLI CASSEROLE

Steps:

• Cook pasta according to package. Drain and rinse.
• In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
• Stir in flour, thyme, and pepper.
• Add half and half, light cream, or milk and the chicken broth all at once.
• Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
• Stir in pasta, ham, and spinach.
• Spoon mixture into a 3 quart casserole.
• Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.

HAM, SPINACH & MOSTACCIOLI CASSEROLE

Steps:

• - Pre-heat oven to 350 degrees - Cook pasta, drain and rinse with cold water - In large sauce pan melt butter, add leeks and garlic - Cover & cook about 5 minutes until tender, stirring occasionally - Stir in flour, thyme and pepper - Add cream and chicken broth all at once, cook until thick and bubbly - Stir in pasta, ham and spinach - Spoon into 3 quart casserole - Cover and bake for 30-35 minutes - Let stand 5 minutes - stir gently before serving

CHICKEN & SPINACH MOSTACCIOLI

Steps:

• Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain., In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper., Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.

HAM & SPINACH CASSEROLE

Steps:

• In a large skillet coated with cooking spray, cook ham over medium heat until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt; heat through. Pour into a greased 8-in. square baking dish., Unroll crescent dough; separate into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 4 strips; make a lattice crust. Bake at 375° until filling is bubbly and crust is golden brown, 18-22 minutes.

SPINACH, HAM, AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
• Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.