40 MINS
- 12 oz Hatfield® Uncured Ham, diced
- 8 oz penne pasta
- 2 Tbsp butter
- 1½ cups sliced mushrooms
- 1 small onion, finely chopped
- 2 Tbsp flour
- 2 cups milk
- ½ tsp Worcestershire sauce
- ½ cup chicken stock (or marsala wine)
- 5 oz fresh baby spinach
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Preheat oven to 350ºF.
- Bring a large pot of water to a boil. Add pasta and cook until tender. Drain and set aside.
- In a medium pot over medium heat, melt butter. Add mushrooms and onions and sauté until mushrooms are soft and onions are translucent, about 5 minutes.
- Add flour, milk, Worcestershire sauce, and chicken stock. Cook for 5-8 minutes, or until sauce is smooth.
- Add spinach and cook until it wilts.
- Toss in pasta, diced ham, and salt and pepper to taste.
- Transfer everything to a baking dish, top with cheddar cheese, and bake until cheese is melted and bubbling, about 5 minutes.
From Our Family To Yours.
Over 120 years ago John C. Clemens began the Hatfield Quality Meats®, tradition of satisfying customers with quality, delicious pork products in the Philadelphia farmers’ markets. Since that time, the Clemens family and their partners have committed themselves to building on, and strengthening, the tradition Clemens started in 1895.
From Our Family To Yours.
Over 120 years ago John C. Clemens began the Hatfield Quality Meats
Clemens Food Group®
2700 Clemens Road
P.O. Box 902
Hatfield, PA 19440-0902