Baked Rigatoni with Ham, Mushrooms, & Peas

Baked Rigatoni with Ham, Mushrooms, & Peas
Baked Rigatoni with Ham, Mushrooms, & Peas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    c uncooked rigatoni

  • 3

    T butter

  • 1-1/2

    c mushrooms

  • 1/3

    c chopped onion

  • 3

    T flour

  • 2/3

    c half and half

  • 1/2

    c chicken broth

  • 3/4

    c freshly grated parmesan cheese

  • 1-1/2

    c cubed cooked ham

  • 1

    c frozen peas (i am going to use sugar snap peas)

  • 1/4

    t ground nutmeg

  • 1/8

    t pepper

Directions

Cook rigatoni. Heat oven to 350 degrees. Meanwhile melt the butter in a 3qt saucepan; stir in the mushrooms and onion. Cook over medium high heat stirring constantly until onion is softened (2-3 minutes). Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). Stir in the half and half and broth. Cook, stirring occasionally until the sauce thickens (2-4 minutes). Remove from heat, stir in 1/2c parmesan cheese and all the remaining ingredients. Spoon cooked rigatoni into ungreased 2qt casserole. Add the sauce; stir gently to coat. Cover and bake 15 minutes. Stir; sprinkle top with remaining 1/4c parmesan cheese. Cover and continue to bake for 10-15 minutes or until heated through.

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