Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook uncovered, stirring occasionally; until the pasta has cooked through, but is firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Preheat oven to 350. Grease 2 qt. casserole dish.
Mix together the ham, sour cream, mushroom soup, 1/2 c. of mozzarella cheese, mustard and 1T. parsmozzarella cheese and 1 T. of parsley.
in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prpared casserole dish. Sprinkle top of casserole with 1/2 c. mozzarella cheese and 1 T/ parsley
Bake in preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 -10 minutes before serving.
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