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.
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
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
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.