Rigatoni with Ham, Mushrooms & Peas in Oven
This dish is comfort food at its best... you will be temtped to make it at least once a week!
Course Pasta
Cuisine Continental
Servings 4 servings
Calories 2218.74 kcal
- 1 1/2 cup(s) uncooked dried rigatoni (4 oz.)
- 3 tablespoon(s) butter or margarine
- 2 cup(s) (1-8-oz. pkg.) mushrooms, halved
- 1/4 cup(s) all-pupose flour
- 1 cup(s) half and half or milk
- 3/4 cup(s) chicken broth
- 3/4 cup(s) chicken broth
- 12 tablespoon(s) freshly grated Parmesan cheese
- 16 ounce(s) cubed cooked ham (2 cups)
- 1 (10-oz.) pkg. frozen peas
- 1/8 teaspoon(s) ground nutmeg
- 1/8 teaspoon(s) pepper
Cook rigatoni according to package direction.
Drain; set aside.
Heat oven to 350 degrees.
Meanwhile, in 3-quart saucepan melt butter; stir in mushrooms and onion.
Cook over medium-high heat, stirring constantly, until onion is soft (2 to 3 minutes).
Reduce heat to medium; stir in flour until smooth and bubbly (1 minute).
With wire whisk stir in half-and-half and broth and cook, stirring occasionally, until sauce thickens (4 to 5 minutes).
Remove from heat.
Stir in 1/2-cup Parmesan cheese and all remaining ingredients.
Spoon cooked rigatoni into 3-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 for 10 to 15 minutes or until heated through.
Calories: 2218.74kcalCarbohydrates: 185.38gProtein: 152.62gFat: 99.58gSaturated Fat: 51.17gCholesterol: 495.76mgSodium: 9250.12mgFiber: 20.37gSugar: 42.85g
Keyword Butter, Pork, Rigatoni Pasta, Vegetables