Ham & Rigatoni Casserole

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Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 20 minutes
Servings: 3 - 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

1 1/2 cups ham, diced *
8 ounces rigatoni, (OR other short tubed-shaped pasta)
1 2 1/2-oz package white sauce mix, OR country-gravy mix
2 cups Swiss cheese, shredded
1 tablespoon Dijon-style mustard
1 10-oz package frozen spinach, thawed and roughly chopped
1/2 teaspoon hot pepper sauce, (optional)

Cooking Directions

Cook rigatoni according to package directions; set aside.

Prepare white sauce or country gravy mix; stir in ham, cheese, mustard, spinach and hot pepper sauce. Pour over pasta, toss gently to blend well. Pour into shallow 2-quart casserole; cover and bake in 350 degrees F. oven for 20 minutes. Uncover and bake 10 minutes more.
Serves 3 to 4.

Do-Ahead Tip: Prepare casserole; cover and refrigerate for up to 24 hours. Add 10 minutes to initial baking time.

* Use the leftovers from Ham with Fruit Glaze.

Serving Suggestions

This casserole uses cubed Ham with Fruit Glaze and can be prepared the day before serving. Serve with fruit salad with poppyseed dressing.

Nutrition Information

Calories: 370 calories
Protein: 37 grams
Fat: 11 grams
Sodium: 1520 milligrams
Cholesterol: 55 milligrams
Saturated Fat: 4 grams
Carbohydrates: 30 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.

About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.

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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.

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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.