Baked Rigatoni with Ham, Mushrooms, & Peas

By á-5981

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

Details

Servings 4

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.