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Mostaccioli & Swiss Cheese Casserole

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  Mostaccioli/Other small tube-shape pasta, such as penne 8 Ounce (Dry)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Liquid hot pepper seasoning 1⁄4 Teaspoon
  Dijon mustard 1 Tablespoon
  Shredded swiss cheese 12 Ounce (3 Cups)
  Cooked ham 8 Ounce, cut into thin bite-size slivers
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Salt To Taste
  Pepper To Taste

In a 5- to 6-quart pan, cook mostaccioli in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain, rinse, and drain well again; set aside.
Melt butter in same pan over medium heat; stir in flour and cook, stirring, until bubbly.
Remove from heat and gradually blend in milk.
Increase heat to medium-high and cook, stirring constantly, until sauce comes to a boil.
Add hot pepper seasoning, mustard, and 2 cups of the cheese; stir until cheese is melted.
Remove from heat.
Add mostaccioli and ham to sauce; mix gently.
Squeeze as much liquid as possible from spinach; then stir spinach into mostaccioli mixture.
Spread in a shallow 2-quart casserole, then cover and bake in a 350° oven for 20 minutes.
Uncover, sprinkle with remaining 1 cup cheese, and continue to bake until cheese is melted and mixture is bubbly (about 10 more minutes).
Season to taste with salt and pepper.

Recipe Summary

Side Dish

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Mostaccioli & Swiss Cheese Casserole Recipe