3 ounces (1 cup) uncooked dried rigatoni
1 1/2 cups fresh mushrooms, halved
1/3 cup chopped onion
3 tablespoons all-purpose flour
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
- To freeze and bake later, 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 10-20 minutes or until heated through.
- To freeze in individual servings and microwave later, prepare rigatoni and sauce as directed. Spoon into 4 small freezer and microwave-safe containers. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 8 hours or overnight. Keep refrigerated until ready to microwave. To cook, loosely cover microwave container. Microwave on Medium-High (70% power) 1 minute; stir. Sprinkle top with 1 tablespoon Parmesan cheese. Continue microwaving 1-2 minutes or until heated through.