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Asparagus, Ham and Pasta Bake




Source of Recipe


Internet


List of Ingredients




8 oz Linguine
1 Tbsp olive oil
3/4 lb ham or Canadian bacon, cubed into bite size pieces
1 bunch scallions, chopped (reserving 1/2 cup darkest
green pieces)
6 eggs
2 cups grated sharp cheddar cheese (or a good Swiss), divided
16 oz (2 cups) ricotta
1/2 cup milk
1 Tbsp Dijon mustard
1 tsp salt
1/2 tsp fresh cracked pepper
1 lb asparagus, cut into 1/2 inch pieces


Recipe



1 Preheat oven to 350°. Put a large pot of salted water on to boil. Grease a 9"X13" baking dish.

2 In a large skillet heat oil over a medium heat. Add ham and scallions to skillet, setting aside reserved green parts for topping. Sauté until onion begins to soften. Set aside.

3 In a mixing bowl or food processer, combine eggs, 1&1/2 cups of the grated cheese, ricotta, milk, mustard, salt and pepper. Beat until very smooth.

4 Cook Notta Pasta 3 minutes in rapidly boiling water, stirring to separate. Add asparagus and boil 1 minute more. Rinse under cold water until cooled, and drain.

5 Add drained noodles back to pot. Add ham and egg mixtures to noodles. Mix until well combined and pour into prepared dish.

6 Bake for 30 minutes. Remove from oven and top evenly with remaining 1/2 cup cheese and reserved scallions. Bake 15 minutes more. Let rest for 5 minutes and serve.