MEDITERRANEAN BOW-TIES

Mediterranean Bow-Ties image

Can't sail away to the Greek Isles? At least you can eat like you're there with this dish, with olives, sun-dried tomatoes, and Havarti cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 9 g, TransFat 0 g