- 8 ounces packaged dried mostaccioli, cut ziti, or elbow macaroni
- 3 tablespoons butter
- 2 medium onions, cut into thin wedges
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme, crushed
- 1/8 teaspoon pepper
- 1 (14 ounce) can reduced sodium chicken broth
- 1 1/2 cups reduced fat milk
- 1 1/2 cups cubed cooked ham
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again and set aside.
- In a large saucepan melt 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 chicken broth and LACTAID(R) Reduced Fat Milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked pasta, ham, and spinach. Spoon mixture into a 2-quart casserole.
- Cover and bake in a 350 degrees F oven for 30 to 35 minutes or until heated through. Let stand for 5 minutes. Stir gently before serving.