2/3 cup shredded Parmesan cheese, divided (or about 1/3 cup grated Parmesan cheese)
Instructions
Preheat oven to 350 degrees. Butter a 2-quart
casserole.
Cook rotini in boiling salted water following
package directions. Drain, rinse, and set aside.
In a large skillet, heat oil over medium heat. Add
the celery and cook, stirring occasionally, for
about 5 minutes. Add the ham and cook for 5 to 10
minutes longer, until ham is lightly browned and
celery is tender. Add garlic and green onions and
cook for 1 minute longer. Remove from the heat and
set aside.
In a large saucepan over medium-low heat, melt the
butter. Add the flour and stir until blended. Add
milk and cook, stirring, until thickened. Stir in
the shredded Cheddar cheese and salt and pepper,
to taste. Continue cooking until cheese has
melted. Add the drained rotini and the ham and
vegetable mixture to the sauce. Stir gently to
blend. Stir in half of the Parmesan cheese.
Transfer the pasta mixture to the prepared
casserole. Sprinkle remaining Parmesan cheese over
the mixture. Bake for 20 to 30 minutes, until bubbly
and lightly browned.
Originally Submitted
5/10/2014
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