Mediterranean Bow-Ties

Can't sail away to the Greek Isles? At least you can eat like you're there with this dish, with olives, sun-dried tomatoes, and Havarti cheese.

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Servings 6

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ingredients 9
Prep Time 20 min
Total Time 1 hr 10 min

Ingredients

3: cups uncooked bow-tie (farfalle) pasta (8 oz)

1: envelope (1.8 oz) white sauce mix

2 1/2: cups milk

1: tablespoon butter or margarine

1: box (9 oz) Green Giant® asparagus cuts

1/2: cup sun-dried tomatoes in oil, drained, chopped

1: cup diced (1/4 to 1/2 inch) cooked ham

1: cup shredded Havarti cheese (4 oz)

2: tablespoons sliced ripe olives, if desired

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Directions

1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2 Meanwhile, in 3-quart saucepan, mix sauce mix and milk with wire whisk until blended. Add butter. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to low; simmer 1 minute, stirring occasionally.
3 Gently stir pasta, asparagus, tomatoes and ham into sauce. Pour into casserole. Cover; bake 35 to 45 minutes or until bubbly.
4 Remove casserole from oven. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is melted. Sprinkle with olives.

EXPERT TIPS

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Expert Tips

Swiss cheese can be used instead of the Havarti cheese. For easy shredding, freeze the cheese for about 30 minutes.

To continue the Mediterranean theme, serve this casserole with warm pita bread slices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 980mg; 980%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 3g 3% Sugars 9g 9% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 25%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;