I had some frozen cheese ravioli,left over ham and nuefchatel cheese. et voila! soooo good. I didn't change anything else, other than using some left over condensed milk to the mixture of milk and flour.
DH and I loved this and was just as good the next day warmed up. He felt it matched/surpassed our favorite Italian restaurant dish. Really no changes though may throw in some pine nuts next time - Really a keeper and will do again - cooking the ham does make a big difference - be sure and do that
I had leftovers from a spiral cut ham and this was a great way to use it up. Quite good on its own it could use a little something to make it really good, but I couldn't figure out what that was.
Prepared 1/2 -- DH and I don't always agree on "degree of flavor", so I made this primarily for me. Had ham slices from family reunion, and crisped the cubed pieces with a minced slice of red onion, and roasted garlic. Bowing to the tastebuds of the Master, I added @ 2 Tbsp. white worcestershire, and additional white pepper. I thoroughly enjoyed it -- DH shrugged, said it needed some sharp cheddar ! I will add that to the leftovers for him ! Thanks, Aurora -- this was very satisfying.
This was AWESOME. I added chicken and cut them up to 1 inch pieces and added that with the ham. I didn't realize that my milk was used up so i used half/half which the pasta water came in handy for that to thin it out. And I had frozen peas and carrort instead of just peas. The carrots added a little pop of color. This is certainly a keeper!