Pasta with Ham and Mushrooms in a Creamy Spinach Ricotta Sauce

If you celebrate Easter, it’s likely that come Sunday, you may find yourself with an excess of boiled eggs, some ham, and maybe even some candy. With that in mind, I’ve gathered up a few tasty ideas on how to make delicious use of those leftovers, including a brand new, super-simple recipe for pasta with ham and mushrooms in a creamy, cheesy spinach ricotta sauce.

What to do with Leftover Boiled Eggs…

Creole Deviled Eggs

Deviled Egg Salad

Pasta with Bacon, Eggs, and Spinach

What to do with Leftover Candy…

Cadbury Creme Crepes

What to do with Leftover Ham…

Ham and Corn Chowder

Grilled Peach and Prosciutto Salad with Creamy BBQ Dressing (use sliced ham in place of prosciutto)

Grilled Brie, Prosciutto and Apricot Sandwiches (use ham in place of prosciutto)

Chicken Cordon Bleu Panini

Pasta with Ham and Mushrooms in a Creamy Spinach Ricotta Sauce

Ingredients

• 1-2 tablespoons olive oil, plus more if necessary
• 1/2 medium onion, finely diced
• 1 teaspoon garlic, minced
• 2 cups baby bella mushrooms, sliced
• 2 cups ricotta cheese
• 1 1/2 cups milk
• 1 cup parmesan cheese, grated
• 1 6-ounce bag baby spinach leaves, chopped
• 2 cups leftover ham, diced
• Salt and pepper, to taste
• 1 pound pasta, cooked al dente
• Additional parmesan cheese and crushed red pepper, for garnish

Directions

Heat the olive oil in a large pan over medium heat. Add the mushrooms. Cook for 7-10 minutes until tender and lightly caramelized. Remove the mushrooms from the pan and set aside. Add a touch more olive oil to the pan, if necessary, then add the onion. Cook for 5-7 minutes until tender and golden. Add the garlic and cook for another 1-2 minutes. Add the ricotta cheese, milk, and parmesan cheese. Cook for a few minutes, stirring frequently, until hot and well blended. Add the mushrooms, ham and spinach. Gently simmer for a few minutes until the spinach is wilted. Taste and season with salt and pepper, as desired. Pour the sauce over cooked pasta and toss to combine. Garnish with crushed red pepper and additional parmesan cheese, if desired.