1 tub (454g) ricotta cheese
1 can evaporated milk
2 1/2 cups milk
1 1/2 tsp Italian seasoning
1 tsp Dijon mustard
1 package frozen spinach (thawed and squeezed dry)
4 cups rotini pasta
2 cups chopped smoked ham, turkey, or 1 can chickpeas (drained and rinsed)
1 cup shredded Asiago cheese
1 cup fresh bread crumbs
1 can evaporated milk
2 1/2 cups milk
1 1/2 tsp Italian seasoning
1 tsp Dijon mustard
1 package frozen spinach (thawed and squeezed dry)
4 cups rotini pasta
2 cups chopped smoked ham, turkey, or 1 can chickpeas (drained and rinsed)
1 cup shredded Asiago cheese
1 cup fresh bread crumbs
- In large bowl, whisk together ricotta, milk, water, seasoning, and mustard
- Stir in spinach, uncooked pasta, and ham
- Pour into 13×9 pan
- Cover and refrigerate for up to 4 hours
- Bake in 425 over, stirring twice, for about 30 minutes or until thickened and pasta is tender
- Combine Asiago cheese and bread crumbs
- Bake for about 5 minutes or until melted and golden