In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Asparagus, Ham and Notta Pasta Bake
Rice pasta, meat and vegetables are nicely cradled in this savory egg and cheese filling. It's easy to assemble and feeds a crowd. It's perfect for brunch or a light supper.
10 servings
25 minutes to assemble
45 minutes to bake
Total time: 70 minutes
1/2-16 oz box (8 oz) Notta Pasta Linguine 1 tablespoon olive oil 3/4 lb ham or Canadian bacon, cubed into bite size pieces 1 bunch scallions, chopped (reserving 1/2 cup darkest green pieces) 6 eggs 2 cups grated sharp cheddar cheese (or a good Swiss), divided 16 oz (2 cups) ricotta 1/2 cup milk 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 teaspoon fresh cracked pepper 1 lb asparagus, cut into 1/2 inch pieces
- Preheat oven to 350°F. Put a large pot of salted water on to boil. Grease a 9" X 13" baking dish.
- In a large skillet heat oil over a medium heat. Add ham and scallions to skillet, setting aside reserved green parts for topping. Sauté until onion begins to soften. Set aside.
- In a mixing bowl or food processer, combine eggs, 1 1/2 cups of the grated cheese, ricotta, milk, mustard, salt and pepper. Beat until very smooth.
- Boil Notta Pasta according to directions on box, adding asparagus during last minute of cooking. Rinse under cold water until cooled, and drain.
- Add drained noodles back to pot. Add ham and egg mixtures to noodles. Mix until well combined and pour into prepared dish.
- Bake for 30 minutes. Remove from oven and top evenly with remaining 1/2 cup cheese and reserved scallions. Bake 15 minutes more. Let rest for 5 minutes and serve.
Asparagus, Ham and Notta Pasta Bake
Nutrition Facts:*
CALORIES: 370
FAT: 20g
CHOLESTEROL: 165mg
SODIUM: 970mg
CARBS: 24g
PROTEIN: 24g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
