Mediterranean Bow-Ties

Mediterranean Bow-Ties

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.

Prep Time



Total Time






cups uncooked bow-tie (farfalle) pasta (8 oz)
envelope (1.8 oz) white sauce mix
2 1/2
cups milk
tablespoon butter or margarine
box (9 oz) Green Giant® asparagus cuts
cup sun-dried tomatoes in oil, drained, chopped
cup diced (1/4 to 1/2 inch) cooked ham
cup shredded Havarti cheese (4 oz)
tablespoons sliced ripe olives, if desired
  1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  2. 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.
  3. Gently stir pasta, asparagus, tomatoes and ham into sauce. Pour into casserole. Cover; bake 35 to 45 minutes or until bubbly.
  4. Remove casserole from oven. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is melted. Sprinkle with olives.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Swiss cheese can be used instead of the Havarti cheese. For easy shredding, freeze the cheese for about 30 minutes.
To continue the Mediterranean theme, serve this casserole with warm pita bread slices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 980mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 3g,
    • Sugars 9g),
  • Protein 20g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.