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Baked Rigatoni and Ham


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Rate this recipe 3.6/5 (15 Votes)


  • 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



Step 1

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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