Baked Rigatoni & Ham with Four Cheeses
3 tablespoons of butter or margarine; divided
1/4 cup of fine dry breadcrumbs
8 ounces of Rigatoni pasta; uncooked
2 tablespoons of all-purpose flour
2 cups of milk
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 ounces of cooked ham; diced
4 ounces of mozzarella cheese; shredded
2 ounces of provolone cheese; shredded
2 ounces Fontina cheese; shredded
1/4 cup of parmesan cheese; freshly
1. Melt 1 tablespoon butter in a small saucepan over low heat. Add
breadcrumbs, and toss well. Set aside.
2. Cook pasta according to package directions; drain well. Set aside, and
keep warm.
3. 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.
4. Add cooked pasta to cheese mixture; stir well. Pour into a buttered
2-quart baking dish. Cover and bake at 375ºF. for 25 minutes or until
bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 7 additional
minutes or until golden. This pasta dish is flavor-packed with
cheese--mozzarella, provolone, fontina, and Parmesan. 4 Servings
Simply Irresistible, The junior Auxiliary of Conway, Arkansas Recipe by:
Americas Best Recipes 1996 Posted to MC-Recipe Digest by "Marie Smith" on
May 2, 1998
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