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Chef with red wine glass


Serves 3 to 4.

• 1 1/2 cups ham from Ham with Fruit Glaze recipe, diced
• 8 ounces dry rigatoni pasta (or other short tube-shaped pasta)
• 1 2 to 2 1/2 ounce white sauce or country gravy mix
• 2 cups shredded Swiss cheese
• 1 tablespoon Dijon-style mustard
• 10 ounce frozen leaf 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.

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 (in Main Dish category).

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.

Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit


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