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Mediterranean Bow-Ties

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Betty Crocker Kitchens
Updated Mar 2, 2010
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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.

Mediterranean Bow-Ties

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 9
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • Step 
    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.
  • Step 
    3
    Gently stir pasta, asparagus, tomatoes and ham into sauce. Pour into casserole. Cover; bake 35 to 45 minutes or until bubbly.
  • Step 
    4
    Remove casserole from oven. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is melted. Sprinkle with olives.

Nutrition

410 Calories
16g Total Fat
20g Protein
46g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
980mg
41%
Potassium
490mg
14%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
12%
Sugars
9g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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