- 4
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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
Preparation
Step 1
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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