Baked Rigatoni With Ham, Mushrooms & Peas

Baked Rigatoni With Ham, Mushrooms & Peas

This simple pasta recipe is quick and delicious for a weeknight dinner.

20 min.prep time 45 min.total time
4 servings
343 Ratings

Ingredients

3 ounces (1 cup) uncooked dried rigatoni
3 tablespoons Land O Lakes® Butter
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

Directions

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, 2-3 minutes or until onion is softened.

Reduce heat to medium. Stir in flour; cook 1 minute or until smooth and bubbly. Stir in half & half and broth. Cook, stirring occasionally, 2-4 minutes or until sauce thickens. 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 10-15 minutes or until heated through.

Recipe Tip

- 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.

Nutrition Facts (1 serving)

Calories: 470

Fat: 27g

Cholesterol: 85mg

Sodium: 1100mg

Carbohydrates: 29g

Dietary Fiber: 3g

Protein: 25g

Recipe #7800C©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

My Family enjoyed the dish.
To cut some of the fat, I used lowfat evaporated milk instead of half and half and instead of chicken broth, I added 1/2 cup of dry white wine. It still had the creaminess and tasted wonderful! I made half a box of pasta; one cup didn't sound like enough.
Delicious! I made a double batch and froze half of it for
another day. Next time I may bake it for a little longer to
give it a crispier top
Two changes I made: used mini penne 1 3/4 cups dry and thickly sliced the mushrooms as mine were large. Sauce was tasty. Also used freshly grated Parmesan cheese. What a great recipe to use up leftover ham.

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