Baked Rigatoni with Smoked Ham & Fontina Recipe

Preheat oven to 350F degrees. In large saucepot, prepare pasta in boiling salted water as label directs. Drain pasta; return to saucepot. Meanwhile, in 2-quart saucepan, heat vegetable oil over medium heat until hot. Add onion and cook until tender but not browned. Stir in flour; cook 1 minute. With wire whisk or fork, gradually stir in milk, 1/4 teaspoon salt, and white pepper until smooth; heat to boiling over high heat, stirring constantly.

Remove saucepan from heat; stir in half of Fontina. Stir cheese sauce, frozen green peas, and diced ham into pasta. Spoon pasta mixture into shallow 3-quart casserole or 13 x 9-inch glass baking dish. Top with remaining Fontina. Bake pasta 25 to 30 minutes or until mixture is hot and bubbly and cheese melts and browns slightly.