Baked Rigatoni With Ham, Mushrooms & Peas
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Baked Rigatoni With Ham, Mushrooms & Peas Image

Baked Rigatoni With Ham, Mushrooms & Peas

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

 3 Reviews
4
servings
20 min
PREP TIME
45 min
TOTAL TIME

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

How to make

  1. STEP 1

    Cook rigatoni according to package directions. Drain; set aside.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 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. STEP 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. STEP 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.

Tip #1

- 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. 

Tip #2

- 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

470Calories
27Fat (mg)
85Cholesterol (mg)
1100Sodium (mg)
29Carbohydrates (g)
3Dietary Fiber
25Protein (g)

Reviews

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  January 19, 2014

My Family enjoyed the dish.

— says cinnamon h.
Helpful?
  January 17, 2012

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.

— says beste mutti
Helpful?
  November 17, 2009

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

— says Joseph
Helpful?
  April 21, 2009

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.

— says Melinda
Helpful?
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