Recipe: Cheddar Ham Pasta (using stewed tomatoes)

CHEDDAR HAM PASTA

12 ounces uncooked corkscrew pasta
1 (14 1/2 ounces) can Del Monte diced tomatoes with garlic and onion, undrained
Milk (whole or low fat)
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 teaspoon dried basil
2 cups (8 ounces) shredded sharp cheddar cheese
1 1/2 cups diced fully cooked ham
Pepper to taste, optional
Minced fresh parsley, optional

Cook pasta according to package directions; drain.

Drain tomatoes, reserving liquid; add milk to liquid to measure 2 cups; set aside.

Melt butter in a large saucepan over low heat; stir in flour and basil. Cook over medium heat for 3 minutes, stirring constantly. Stir in milk mixture; cook until thickened, about 3 minutes, stirring constantly. Add cheese; stir until cheese melts.

Stir in tomatoes, ham and pasta; heat through. Season with epper and garnish with parsley if desired.

Makes 4 servings
Source: Del Monte