Rigatoni Casserole

12 ounces of rigatoni
1 small onion
2 eggs, well beaten
pinch of nutmeg
salt and pepper to taste
2 cups of milk
1/2 teaspoon of cornstarch
1/2 pound of cooked ham, diced
1/4 cup of grated Emmenthaler cheese
1/4 cup of bread crumbs
2 tablespoons of butter

Cook rigatoni and peeled onion in boiling, salted water until pasta is just tender, following package directions, drain. Beat eggs with nutmeg, salt, pepper , milk and cornstarch. Preheat oven to 450ºF.  Mix pasta with diced ham in well buttered casserole dish. Pour egg mixture on top. Sprinkle with grated cheese and bread crumbs. Dot with butter. Bake for 40 minutes or until golden brown. Remove from oven and serve. Serves 4