Ham, Spinach, and Mostaccioli Casserole

• 8 oz packaged dried mostaccioli, cut ziti, or elbow macaroni
• 3 tbsp margarine or butter
• 3 medium onions, cut into thin wedges, or 5 medium leeks, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 tsp dried thyme, crushed
• 1/8 tsp pepper
• 1 1/2 cups half-and-half, light cream, or milk
• 1 1/2 cups chicken broth
• 1 1/2 cups cubed fully cooked ham, or chicken
• 1 10-oz package frozen chopped spinach, thawed and drained

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

In a large saucepan melt margarine or butter. Add onions or leeks and garlic. Cover and cook about 5 minutes or until 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 until thickened 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 in a 350 degree oven for 30-35 minutes or until heated through. Let stand for 5 minutes. Stir gently before serving. Makes 6 servings.

Nutrition information per serving: 388 calories, 18 g protein, 44 g carbohydrates, 16 g fat (6 g saturated), 42 mg cholesterol, 719 mg sodium.

Notes: Nurtritional information will vary depending on the ingredients you choose. Again, we do whole weat/grain pasta but opted for the half-and-half to make it more creamy. This is seriously a very yummy recipe! Prep time doesn't take long, I would say from start to finsh is about one hour, depending on how many interruptions you have! The kids loved this but would probably think it was better without the spinach. My husband couldn't stop eating it! I had this for leftovers the next day and it tasted just as good!