I have been making this dish for years and years. It’s actually the first dinner I made by myself back when I was a teenager for my family and I remember being so nervous. It turned out great though and since then I’ve made it even better. I even got to use my brand new enameled cast iron pot I received for Christmas this year so it was a good day!
Serves 3-4 (this recipe can be doubled easily)
- 8 ounces penne pasta
- 5 ounces fresh spinach, washed & roughly chopped
- 3 tablespoons butter
- 1/4 cup onion, cut into thin slices
- 1 clove minced garlic
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried thyme, crushed
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups half&half or milk (whole or 2%)
- 1 1/2 cups chicken broth
- 1 1/2 cups fully cooked ham cut into cubes
- 1/4 cup fresh Parmesan
Instructions:
- Cook pasta according to package directions – during last 2 minutes of boiling add spinach. Drain and set aside.
- Preheat oven to 350 degrees.
- In large pot melt butter over medium-low heat. Add onions and garlic and cook for 5 minutes. Stir in flour, thyme, pepper, and salt. Cook for 1 minute.
- Add half&half (or milk) and chicken broth all at once. Cook and whisk till bubbly then cook for 1 minute more. Stir in pasta, spinach and ham.
- Pour into a casserole dish (or if you have a pot like mine you can put it directly into the oven) and cook uncovered for 30-35 minutes.
- After taking out of the oven, top with fresh parmesan and give a quick stir before serving.
This dish is simple yet so creamy and flavorful. The whole family ate it with multiple servings and we didn’t have any leftovers. I will be doubling this the next time I make it!
As always, if you end up making this dish let me know in the comments – Jen
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Sugar & Stice & Everything Nice 