Photo of Ham & Rigatoni Casserole

Ham & Rigatoni Casserole

Published: October 09, 2015

Prep/Cook Time: 45 minutes

Servings: 4


  • 1 1/2 cups Hatfield® Country Made Boneless Ham (half) , diced
  • 8 ounces rigatoni, (OR other short tube-shaped pasta)
  • 1 2 1/2-oz package white sauce mix, OR country-gravy mix
  • 2 cups Swiss cheese, shredded
  • 1 tablespoon Dijon-style mustard
  • 1 10-oz package frozen spinach, thawed and roughly chopped
  • 1/2 teaspoon hot pepper sauce, (optional)


  1. Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
  2. Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet.
  3. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
  4. Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute.
  5. Return all to skillet; cook, stirring gently, for 1 minute.
  6. Transfer to shallow pasta serving bowl; sprinkle with cheese.
  7. Serve immediately with a side of garlic bread.
  8. *TIP- To easily slice pork tenderloin into thin slices, partially freeze tenderloin about 1 hour or until it is firm, but not hard.
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