©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Bow Ties with Ham and Asparagus

This recipe came from the Pillsbury Pot Pies & Casserole magazine that I picked up earlier this week.

3 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 jar (16 oz) Alfredo pasta sauce
10 medium asparagus spears, cut into 1-inch pieces (about 1 cup)
1/2 cup sun-dried tomatoes in oil and herbs, drained, chopped
1 cup diced (1/4 to 1/2 inch) cooked ham
1 cup shredded Havarti cheese (4 oz) (I used Swiss)

Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.

Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.

Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.

It was pretty good, but I think I would have chopped the sun dried tomatoes into smaller pieces and under cooked the pasta a little.

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