Ingredients
3
cups uncooked bow-tie (farfalle) pasta (8 oz)
1
envelope (1.8 oz) white sauce mix
2 1/2
cups milk
1
tablespoon butter or margarine
1
box (9 oz) asparagus cuts
1/2
cup sun-dried tomatoes in oil, drained, chopped
1
cup diced (1/4 to 1/2 inch) cooked ham
1
cup shredded Havarti cheese (4 oz)
2
tablespoons sliced ripe olives, if desired
Preparation
Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, mix sauce mix and milk with wire whisk until blended. Add butter. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to low; simmer 1 minute, stirring occasionally.
Gently stir pasta, asparagus, tomatoes and ham into sauce. Pour into casserole. Cover; bake 35 to 45 minutes or until bubbly.
Remove casserole from oven. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is melted. Sprinkle with olives.
