Ham, Spinach, and Mostaccioli Casserole

From Better Homes and Gardens, this is a great casserole, especially to feed a lot of people. It has a rich and creamy sauce, but works well using milk instead of cream too!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 8  ounces  dried mostaccioli pasta or 8  ounces ziti pasta or 8  ounces elbow macaroni
• 3  tablespoons margarine
• 3  medium onions, cut into thin wedges (about 3 cups) or 5  medium leeks, sliced (about 3 cups)
• 2  garlic cloves, minced
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄8 teaspoon pepper
• 1 1⁄2 cups half-and-half or 1 1⁄2 cups  light cream or 1 1⁄2 cups milk
• 1 1⁄2 cups chicken broth
• 1 1⁄2 cups cooked ham, cubed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions

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