2 ounces dried whole grain penne pasta (2/3 cup)

1 5-ounce package fresh baby spinach

2 tsp olive oil

½ cup chopped onion

1 Tbsp all-purpose flour

½ tsp dry mustard

½ tsp black pepper

½ cup evaporated fat free milk

¼ cup shredded reduced fat Italian-style cheese blend

2 Tbsp shredded Parmesan cheese

4 ounces low-sodium ham, cubed

1. Preheat oven to 400 degrees F. In a large saucepan, cook pasta according to package directions. Place spinach in a large colander in sink. Pour pasta over spinach, drain well.

2. In same saucepan, heat oil over medium heat. Add onion; cook 5 minutes. Stir in flour, mustard, and black pepper. Cook and stir 1 minute. Add evaporated milk. Cook and stir until slightly thickened; cook and stir 1 minute more.

3. Stir in Italian cheese and half of the Parmesan. Cook and stir until cheese melts. Add pasta mixture and ham; stir gently to coat. Divide between two 10 ounce ramekins or individual casserole dishes. Sprinkle with remaining Parmesan.

4. Bake 10 min or until tops start to brown.

Nutrition:

Nutrition per serving: 363 calories, 11g

fat, 28g protein, 37g carbohydrate, 5g

fiber

Makes 2 servings (1 1/4 cup each)

Cheesy Ham and Spinach Pasta

facebook.com/DCMHgreensburg

www.dcmh.net/HealthyRecipes

Cheesy Ham and Spinach Pasta