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September 7, 2001

Baked Rigatoni With Ham, Mushrooms & Peas

Baked Rigatoni With Ham, Mushrooms & Peas

Land o’ Lakes Recipe Collection


4 oz (1 1/2 cups) uncooked dried rigatoni or ziti
3 Tbl butter
1 medium (1/2 cup) onion, chopped.
1/2 lb fresh mushrooms (2 cups) cut in half (or fourths or thickly sliced)
1/4 cup all purpose flour
1 cup half and half (milk if you have to)
3/4 cup chicken broth (bullion is OK).
3/4 cup freshly grated Parmesan cheese (do not use the stuff in the can).
1 lb (2 cups) cubed cooked ham (doesn’t have to be expensive)
1 (10 oz) package frozen peas
1/8 tsp nutmeg
1/8 tsp pepper

Instructions


Cook rigatoni according to package directions. Rinse with hot water (the cooking water); drain and set aside.

Heat oven to 350 degrees (F). Meanwhile, in 3 quart saucepan melt butter; stir in onion and mushrooms. Cook over medium heat ; stirring constantly, until onion is soft (2 to 3 minutes). Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). With wire whisk stir in half and halfand broth. Continue cooking, stirring occasionally until sauce thickens (4 to 5 minutes). Remove from heat. Stir in 1/2 cup grated Parmesan cheese and all remaining ingredients (ham, peas, spice);

Spoon cooked rigatoni into 3-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue backing for 10 to 15 minutes or until heated through.

Yield: 6 servings.

Comments


I tend to use a bit more nutmeg and far less peas and a little
bit more pasta. Freezes wonderfully. Can be cut in half.

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