A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Rigatoni And Ham With Four Cheeses
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- #59180
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 tablespoons butter or margarine, divided
1/4 cup fine dry breadcrumbs
8 ounces rigatoni pasta, uncooked
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces cooked ham, diced
4 ounces mozzarella cheese, shredded
2 ounces provolone cheese, shredded
2 ounces fontina cheese, shredded
1/4 cup Parmesan cheese, freshly grated
directions
Melt 1 tablespoon butter in a small saucepan over low heat. Add breadcrumbs, and toss well. Set aside.
Cook pasta according to package directions; drain well. Set aside, and keep warm.
Melt remaining 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Add ham and cheeses, stirring until cheeses melt.
Add cooked pasta to cheese mixture; stir well. Pour into a buttered 2-quart baking dish. Cover and bake at 375 degrees F for 25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 7 additional minutes or until golden.
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nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
March 7, 2013
I made this for dinner tonight and it was so delicious! So Easy too! My husband doesn't usually like ham in a one dish meal, but he had seconds on this one, I did add a cup of peas to it for color and veggie. Thanks for posting this recipe. I will be making this again.