Rigatoni Florentine - cooking recipe

Ingredients

8 ounces rigatoni pasta
10 ounces spinach, chopped
1 cup milk
1/2 cup ricotta cheese
1/8 teaspoon garlic powder
1 1/2 cups ham, cooked and cubed
1/2 cup parmesan cheese

Preparation

Cook rigatoni as directed. Drain; rinse with hot water.
Cook spinach as directed, drain well and squeeze out excess water.
In a large saucepan, combine milk, ricotta cheese, garlic powder, ham and cooked spinach; mix well.
Cook, stirring constantly until heated through. Remove from heat. Fold in rigatoni and place in a casserole dish sprayed with cooking spray.
Bake at 350 for 30 minutes.