Baked Rigatoni and Ham

Photo by Renna P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    ounces (1 cup) uncooked dried rigatoni

  • 3

    tablespoons Butter

  • 1 1/2

    cups fresh mushrooms, halved

  • 1/3

    cup chopped onion

  • 3

    tablespoons all-purpose flour

  • 2/3

    cup Half & Half

  • 1/2

    cup chicken broth

  • 3/4

    cup freshly grated Parmesan cheese

  • 8

    ounces (1 1/2 cups) cubed cooked ham

  • 1

    cup frozen peas

  • 1/4

    teaspoon ground nutmeg

  • 1/8

    teaspoon pepper

Directions

Cook rigatoni according to package directions. Drain; set aside. Heat oven to 350°F. Meanwhile, melt butter in 3-quart saucepan; stir in mushrooms and onion. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes). Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). Stir in half & half and broth. Cook, stirring occasionally, until sauce thickens (2 to 4 minutes). Remove from heat. Stir in 1/2 cup Parmesan cheese and all remaining ingredients. Spoon cooked rigatoni into ungreased 2-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 15 minutes or until heated through.

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