Baked Rigatoni and Ham

By Renna

Ingredients

• 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

Preparation

Step 1

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.