HAM AND BROCCOLI CASSEROLE
Author: Heather
Ingredients
8 oz pre-cooked ham , diced or cubed
2 cups of raw broccoli florets (about 2/3 of a head of uncooked broccoli)
1 16 oz box Rotini Pasta
2 10 oz containers of refrigerated Alfredo sauce (I use Bertolli)
1 cup sour cream
1 15 oz container ricotta cheese
1 tsp garlic powder
1/2 tsp onion powder
1/3 cup Parmesan cheese , grated
4 tbl fresh chives , diced
1/2 tsp salt
1/4 tsp pepper
3 cups Mozzarella cheese , fresh shredded
Author: Heather
Ingredients
8 oz pre-cooked ham , diced or cubed
2 cups of raw broccoli florets (about 2/3 of a head of uncooked broccoli)
1 16 oz box Rotini Pasta
2 10 oz containers of refrigerated Alfredo sauce (I use Bertolli)
1 cup sour cream
1 15 oz container ricotta cheese
1 tsp garlic powder
1/2 tsp onion powder
1/3 cup Parmesan cheese , grated
4 tbl fresh chives , diced
1/2 tsp salt
1/4 tsp pepper
3 cups Mozzarella cheese , fresh shredded
Instructions
Boil Rotini pasta in a large pot of salted water, according to the box directions.
Boil Rotini pasta in a large pot of salted water, according to the box directions.
Drain water, return pasta to pot and then set aside.
Add all of the remaining ingredients, except for 2 cups of the mozzarella cheese into a large bowl.
Stir everything together.
Add your pasta to the sauce and stir to combine.
Pour mixture into a greased 9×13 baking dish.
Sprinkle the top evenly with the remaining mozzarella cheese.
Bake at 350 degrees for 30 minutes, or until top is just starting to brown.
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