Ham N Pasta Florentine
From sparow64 17 years agoIngredients
- 1/2 box bowtie pasta shopping list
- EVOO shopping list
- margarine shopping list
- kosher salt shopping list
- 10 oz box frozen spinach shopping list
- small white onion, chopped shopping list
- 2 T chopped garlic shopping list
- 2 dashes red pepper flakes shopping list
- 2 T worcestershire shopping list
- seasoned Salt shopping list
- garlic pepper shopping list
- 1/4 - 1/2 can artichoke hearts, drained and chopped shopping list
- 2 - 4 T grated parmesan cheese (love fresh, but the can was all I had, and it worked well) shopping list
- 1 small can mushrooms, drained shopping list
- 8 oz cream cheese shopping list
- 1/2 bag (1 c.) shredded cheese (I think I had colby/jack) shopping list
- 1 can mushroom soup shopping list
- 4 - 5 oz sour cream shopping list
- 1/4 c (or less) chicken stock shopping list
- 8 slices of round, cooked ham (not lunchmeat), cut into 1-2 inch pieces shopping list
- Handful grape tomatoes, sliced lengthwise (literally, I had a handful that was salvageable that needed to be used) shopping list
How to make it
- Cook pasta in boiling water that has been well salted with the kosher salt, add a little EVOO and a pad of margarine
- While bringing water to boil, and cooking pasta, melt 2 T maragrine in med. skillet
- Saute together: spinach, onion, garlic, and spices
- When onion has turned translucent, add artichoke hearts, mushrooms and parmesan cheese
- Stir occaisonally, and allow to cook on med/low, most liquid will reduce out
- Preheat oven to 350
- Cut cream cheese into cubes and put in microwave safe mixing bowl
- Soften cream cheese in microwave (takes mine about 40 seconds), stir in soup, sour cream shredded cheese, and enough chicken (or vegetable) stock to make the mixture 'slighlty soupy' (but still thick)
- Place 4 ham slices or so at a time on cutting board and slice through crosswise, each direction, creating 1-2 inch pieces
- Drain and rinse pasta
- Butter a deep casserole dish
- Cover bottom of dish with half of the pasta
- Cover with ham
- Cover with spinach mixture (drain liquid if there is any left)
- Sprinkle with grape tomatoes
- Cover with remaining pasta
- Pour soup/cream cheese mixture over and bake about 30 minutes
- Serve with good italian or french bread (I had crescent rolls LOL..they worked!).
People Who Like This Dish 6
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