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Category: Main Course
BAKED RIGATONI WITH HAM, MUSHROOMS & PEAS - TastyPlanner.com
Chef: Madampig
This simple pasta recipe is quick and delicious for a weeknight dinner.
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
Instructions
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.
FREEZE AND BAKE LATER METHOD: Prepare rigatoni and sauce as directed. Place into casserole or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 350°F. Place mixture into ungreased casserole dish, if necessary. Cover; bake 25 minutes. Stir; sprinkle top with 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 20 minutes or until heated through.
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