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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Rigatoni with Ham and Mushroom Recipe

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This recipe for Baked Rigatoni with Ham and Mushroom is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 oz. dried porcini mushrooms
9 tbsp. butter
12 oz. rigatoni
1/4 c. all purpose flour
2 1/2 c. whole milk
pinch of freshly grated nutmeg
salt and freshly ground pepper to taste
4 oz. Fontina cheese, cut into julienne strips
6 oz. ham, roughly chopped (be sure to cut out any gristle or visible fat)
Directions:
Directions:
1. Place dried porcini in a bowl of lukewarm water and let soak until softened. This may take 30 minutes.
2. Drain mushrooms, squeeze out the excess water and chop finely
3. In a large pot bring 5 qts.. of salted water to a boil. Add the rigatoni and cook till very al dente, about 6 minutes.
4. Drain the pasta and toss with 2 1/2 tbsp. of butter in a bowl.
5. Preheat an oven to 350ºF.
6. Using butter, grease large casserole dish.
7. In a saucepan melt 2/1/2 tbsp. of butter of medium heat.
8. Add the flour and stir until smooth, about 2 minutes.
9. Stirring constantly add the milk.
10. Continue to stir until it thickens and turns smooth and creamy.
11. Remove from the heat, add the mushrooms. Sprinkle with nutmeg and stir well.
12. Season to taste with salt and pepper.
13. Arrange 1/3 of the rigatoni in the bottom of the greased dish. Sprinkle 1/3 of the cheese and ham over the top and spoon on 1/3 of the sauce.
14. Repeat the layers in the same order two more times, ending with sauce.
15. Place in the oven and bake until heated through and bubbly, about 20 minutes.
16. Serve hot.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Oft requested favorite

 

 

 

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