Pasta with ham and mushrooms in a creamy ricotta sauce

Transform leftovers with fresh vegetables, swirl them together with a Parmesan and ricotta sauce, and serve on a bed of fresh pasta.

By , The Gourmand Mom

  • close
    Ham and mushrooms in a creamy, cheesy spinach ricotta sauce served over a bed of fresh pasta.
    View Caption

If you celebrated Easter last weekend, it’s likely that you may still find yourself with an excess of boiled eggs, some ham, and maybe even some candy. With that in mind, I’ve gathered up a few tasty ideas on how to make delicious use of those leftovers on TheGourmandMom.com, including this super-simple recipe for pasta with ham and mushrooms in a creamy, cheesy spinach ricotta sauce.

Pasta with Ham and Mushrooms in a Creamy Spinach Ricotta Sauce

Ingredients

Recommended: Take our fruit and veggie quiz!

1-2 tablespoons olive oil, plus more if necessary

2 cups baby bella mushrooms, sliced

1/2 medium onion, finely diced

1 teaspoon garlic, minced

2 cups ricotta cheese

1-1/2 cups milk

1 cup Parmesan cheese, grated

2 cups leftover ham, diced

1 6-ounce bag baby spinach leaves, chopped

Salt and pepper, to taste

1 pound pasta, cooked al dente

Additional Parmesan cheese and crushed red pepper, for garnish

Directions

1. Heat the olive oil in a large pan over medium heat. Add the mushrooms. Cook for 7-10 minutes until tender and lightly caramelized. Remove the mushrooms from the pan and set aside.

2. Add a touch more olive oil to the pan, if necessary, then add the onion. Cook for 5-7 minutes until tender and golden. Add the garlic and cook for another 1-2 minutes. Add the ricotta cheese, milk, and Parmesan cheese. Cook for a few minutes, stirring frequently, until hot and well blended.

3. Add the mushrooms, ham, and spinach. Gently simmer for a few minutes until the spinach is wilted. Taste and season with salt and pepper, as desired.

4. Pour the sauce over cooked pasta and toss to combine. Garnish with crushed red pepper and additional Parmesan cheese, if desired.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Share this story:
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...