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Preheat oven to 400°F. In a medium saucepan cook pasta according to package directions. Place spinach in a large colander in sink. Pour pasta over spinach in colander; drain well. Set aside.
In the same saucepan heat oil over medium heat. Add onion; cook about 5 minutes or until tender. Stir in flour, mustard, and 1/2 teaspoon ground black pepper. Cook and stir for 1 minute. Add evaporated milk all at once. Cook and stir until slightly thickened. Cook and stir for 1 minute more. Stir in Italian blend cheese and half of the Parmesan cheese. Cook and stir until cheese melts. Stir in pasta mixture and ham; stir gently to coat. Divide mixture between two 10-ounce ramekins or individual casserole dishes. Sprinkle with the remaining Parmesan cheese.
Bake about 10 minutes or until tops start to brown.