Transform leftovers with fresh vegetables, swirl them together with a Parmesan and ricotta sauce, and serve on a bed of fresh pasta.
The Gourmand Mom
If you celebrated Easter last weekend, it’s likely that you may still 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 on TheGourmandMom.com, including this super-simple recipe for pasta with ham and mushrooms in a creamy, cheesy spinach ricotta sauce.
Pasta with Ham and Mushrooms in a Creamy Spinach Ricotta Sauce
1-2 tablespoons olive oil, plus more if necessary
2 cups baby bella mushrooms, sliced
1/2 medium onion, finely diced
1 teaspoon garlic, minced
2 cups ricotta cheese
1-1/2 cups milk
1 cup Parmesan cheese, grated
2 cups leftover ham, diced
1 6-ounce bag baby spinach leaves, chopped
Salt and pepper, to taste
1 pound pasta, cooked al dente