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Rigatoni and Ham Bake


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  • 2 quarts water
  • 2 tsp. salt
  • 1 tbsp. oil
  • 3 cups rigatoni or 1 3/4 cups Elbo-Roni
  • 2 cups diced cooked ham
  • 4 oz. (1 cup) shredded cheddar cheese
  • 2 tbsp. margarine or butter
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. dry mustard
  • 2 1/2 cup milk
  • 2 oz. (1/2 cup) shredded cheddar cheese
  • 1/2 crushed potato chips
  • paprika, if desired


Servings 4


Step 1

Heat over to 350*. Boil water in large deep pot with 2 tsp. salt and oil (to prevent boiling over). Add rigatoni; stir to separate. Cook uncovered after water returns to a full rolling boil for 10 to 11 minutes. Stir occasionally. Drain and rinse under hot water. In large bowl, combine cooked rigatoni, ham and 1 cup cheese. In medium saucepan, melt margarine. Blend in flour, 1/2 tsp. salt and mustard. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Combine sauce with rigatoni mixture. Turn into 2-quart casserole. Toss 1/2 cup cheddar cheddar cheese with potato chips, sprinkle over top. Sprinkle with paprika, if desired. Bake at 350* for 25 to 30 minutes.


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