Rigatoni Florentine

Makes 4 servings

• 1 10-ounce package spinach chopped
• 8 ounces rigatoni or other large macaroni
• 1/2 cup onions chopped
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 cup ham finely chopped cooked
• 1 1/2 teaspoons chicken bouillon
• 1/4 teaspoon black pepper
• Grated Romano cheese

Remove spinach from package. Place in a sieve under hot running water until thawed. Press spinach against sides of sieve with a rubber scraper to remove excess moisture; set aside.

Cook rigatoni according to package directions; drain, return to pot, cover and keep warm if necessary.

Meanwhile, in a 2-quart saucepan over medium heat, sauté onion in butter or margarine for 5 to 7 minutes or until beginning to brown. Stir in flour. Add milk. Stirring, bring to a boil.

Add spinach, ham, bouillon granules and pepper. Stirring, bring to a boil and boil for 3 to 5 minutes to blend flavors.

Place drained rigatoni or macaroni in a large serving dish. Pour sauce over; toss if desired. Sprinkle with Romano cheese and pass additional cheese.