Meal: Ham and Asparagus Casserole

Ham and Asparagus Casserole:
This is cross between a quiche and a frittata. Sometimes I'll use Canadian bacon since it's lower in fat.

Ingredients
2 cups cooked ham, cubed
1/2 cup chopped green onion
2 cups chopped fresh asparagus, cut into 1/2-1 inch pieces
2 tbsp butter
8 eggs
2 cups milk
1/2 cup flour
1/4 cup Parmesan cheese, grated
3/4 tsp salt
3/4 tsp dried thyme
3/4 tsp dried rosemary
2 cloves garlic, minced
1/2 tsp black pepper
1/2 - 1 cup shredded cheddar cheese

Preheat the oven to 425 degrees. Lightly grease a 9x13-inch baking dish. Melt the butter in a frying pan over medium heat. Add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently. When the asparagus and onions are tender, add them to the baking dish along with the ham. In a large bowl, beat together the eggs, milk, flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper. Beat until smooth and pour over the ham mixture. Bake uncovered for 30 to 35 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheddar cheese. Bake an additional 3 to 5 minutes until cheese is melted. Let it set for 5 minutes before cutting and serving.

Penzeys Spices

Meal: Pasta E Fagioli Bake

Pasta E Fagioli Bake:
This dish is a play off of the soup with the same name. The original recipe was a bit dry for my taste so I've added additional crushed tomatoes.

Modifications: This can be made vegetarian by eliminating the Italian bacon. Or for a more hearty dish cook up chicken breasts, diced and mix into the casserole before baking.

Ingredients
8 oz (1¾ cups) ditalini pasta
3 oz Italian bacon (panchetta or prosciutto), cut into ½-inch pieces
1 medium onion, diced
2 tsp olive oil
1 tbsp olive oil
3 cloves garlic, minced
2 (15 1/2 oz) cans white kidney beans (cannellini), rinsed and drained
1 (16 oz) can plum tomatoes in juice
1 (16 oz) can crushed tomatoes
¾ cup chicken broth
¼ tsp coarsely ground black pepper
¼ cup grated Romano cheese
2 tbsp grated Romano cheese
1/2 cup bread crumbs
1 tbsp dried parsley leaves

Preheat oven to 400 degrees. In large sauce pot, cook pasta in boiling salted water as label directs. Drain well, reserving ½ cup pasta cooking water. Return pasta to sauce pot; set reserved cooking water aside.

Meanwhile, in 4-quart saucepan, cook bacon over medium heat until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 teaspoon bacon fat from saucepan. Reduce heat to medium-low. Add onion and 2 teaspoons olive oil, and cook 5 minutes or until onion is tender, stirring occasionally. Stir in 1 teaspoon minced garlic, and cook 1 minute, stirring. Stir in beans, diced tomatoes with their juice, crushed tomatoes, chicken broth, pepper, and cooked bacon; heat to boiling over high heat. Reduce heat to medium and simmer, uncovered, 5 minutes, stirring occasionally.

To pasta in sauce pot, add bean mixture, ¼ cup Romano cheese, and reserved pasta cooking water; toss well. Transfer mixture to 3-quart casserole. In small bowl, toss bread crumbs with parsley, remaining olive oil, remaining minced garlic, and remaining 2 tablespoons Romano cheese until evenly coated. Sprinkle crumb mixture over pasta. Bake pasta 15 minutes, uncovered, until hot and bubbly and top is golden.

Good Housekeeping