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Low-Fat Ham and Sour Cream Pasta

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Low-Fat Ham and Sour Cream Pasta
  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 9
  • Servings 6
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Creamy pasta made using low-fat ham, bell pepper and celery - a distinctive baked meal!
Updated Sep 15, 2010

Ingredients

  • 7 1/2 oz. (3 cups) uncooked bow tie pasta (farfalle)
  • 2 (8-oz.) containers light sour cream
  • 1 (12-oz.) container nonfat cottage cheese
  • 1 tablespoon all purpose or unbleached flour
  • 3/4 cup milk
  • 2 eggs
  • 2 cups cubed extra-lean cooked ham
  • 1/2 cup chopped green bell pepper
  • 1/2 cup finely chopped celery

Steps

  • 1
    Cook pasta to desired doneness as directed on package. Drain.
  • 2
    Meanwhile, heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In blender container, combine sour cream, cottage cheese, flour, milk and eggs; blend well. In large bowl, combine ham, bell pepper and celery; mix well.
  • 3
    Add cottage cheese mixture and cooked pasta to ham mixture; mix well. Pour into sprayed baking dish. Spray sheet of foil with cooking spray; place, sprayed side down, over baking dish.
  • 4
    Bake at 325°F. for 50 to 60 minutes or until thoroughly heated. Stir before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Select a stalk of celery that is heavy for its size. Celery should be light green; the darker green stalks can be stringly and touch.
  • tip 2
    Pasta nuggets (radiatore) or rotini can be used instead of bow tie pasta.

Nutrition Information

390 Calories, 11g Total Fat, 29g Protein, 43g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
390
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
30%
Cholesterol
125mg
42%
Sodium
1150mg
48%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
4%
Sugars
11g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 3 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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