Mostaccioli & Swiss Cheese Casserole
|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)|
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.