Gemelli Baked with Ham & Cheese

Source: Appleton Post Crescent

Ingredients

  • 1-1/4 c. leftover ham, chopped
  • 1/2 lb. gemelli pasta
  • 1/2 c. chopped onion
  • 1 Tbls. unsalted butter
  • 1 Tbls. butter
  • 1 Tbls. all-purpose unbleached white flour
  • 3/4 c. milk
  • 3/4 c. low-fat sour cream
  • 1 egg, 1 egg white, beaten
  • 1-1/2 c. shredded low-fat Colby jack cheese
  • salt & pepper to taste
  • 1/2 t. garlic powder
  • 1/8 t. cayenne pepper

Topping

  • 1 c. panko break crumbs (found in oriental section)
  • 1/8 c. parmesan cheese, grated
  • 1 Tbls. melted butter

Instructions

Cook pasta according to package directions. Drain and transfer to a large bowl.

Sauté onions and butter on low heat until soft (10-15 minutes); set aside.

In a medium sauce pan, melt 1 tablespoon butter with 1 tablespoon flour over medium heat; cook 1 minute.

Slowly whisk in milk, sour cream and eggs. Stir in the cheese until it melts. Thin with a little milk if needed.

Pour the sauce over the pasta. Season with salt, pepper, garlic powder and cayenne pepper. Gently stir in the ham and onions. Transfer to lightly greased casserole dish.

In a small bowl, combine the panko, parmesan cheese and melted margarine. Sprinkle on top of casserole.

Bake for 40 minutes at 350 degrees until heated through. Let stand 5 minutes before serving. Serves 4.

NOTE: If topping gets too brown, too quick, place a sheet of foil lightly over the top. Remove the last 5 minutes of baking.

Freeze leftover Panko to use another time or in a different recipe.