Creamy

Ham and Broccoli Alfredo Bake

Makes 4 to 6 servings

½ pound wagon wheel (rotelle) pasta
3 cups small fresh broccoli florets
1 cup frozen sliced carrots
2 (15-ounce) jars Alfredo sauce
2 cups chopped ham
1½ cups shredded whole-milk mozzarella cheese, divided
½ cup grated fresh Parmesan cheese, divided

1. Preheat oven to 350°. Spray a shallow 3-quart baking dish with cooking spray.

2. Bring a large saucepan of water to a boil over medium-high heat. Add pasta; cook for 7 minutes. Add broccoli; cook for 1 minute. Add carrot; cook for 1 minute. Drain well.

3. In a large bowl, stir together pasta mixture, Alfredo sauce, ham, 1 cup mozzarella, and ¼ cup Parmesan until well combined. Spoon mixture into prepared pan. Spray a large piece of foil with cooking spray. Cover casserole with foil, spray side down.

4. Bake until heated through, about 35 minutes. Uncover and sprinkle with remaining ½ cup mozzarella and remaining ¼ cup Parmesan. Bake until cheese is melted, about 5 minutes more. Let stand for 5 minutes before serving.

Kitchen Tip

Any small round or short tubular pasta can be used instead of wagon wheels. Chicken, turkey, or shrimp can be swapped for ham.

Creamed Collard Greens

Makes 6 to 8 servings

2 (16-ounce) bags shredded collard greens, large stems removed
4 slices thick-cut smoked bacon, chopped
1 cup chopped sweet onion
3 tablespoons all-purpose flour
2½ cups heavy whipping cream