Baked Rigatoni and Ham
- 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
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.