Baked Rigatoni With Ham, Mushrooms & Peas

Baked Rigatoni With Ham, Mushrooms & Peas
34
3 Reviews
This simple pasta recipe is quick and delicious for a weeknight dinner.
20 min
Prep Time
45 min
Total Time
4 servings

Ingredients

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
2/3 cup
Land O Lakes® 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

Directions

  1. Cook rigatoni according to package directions. Drain; set aside.
  2. Heat oven to 350°F.
  3. 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.
  4. 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.
  5. 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 Tips

- 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
Cholesterol
85mg
Carbohydrates
29g
Protein
25g
Fat
27g
Sodium
1100mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

My Family enjoyed the dish.

Rating

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.

Rating

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

Rating

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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