Baked Rigatoni with Ham, Tomatoes & Feta Cheese
12 ounces of rigatoni
1 1/2 cups of diced ham
4 large Plum tomatoes; chopped
1 cup of Feta cheese; crumbled
1 cup of mozzarella cheese; grated
1 1/2 teaspoons of thyme; dried
1 cup of whipping cream
Preheat oven to 350ºF. Butter 13x9x2 inch baking dish. Cook pasta in boiling
salted until just tender. Drain. Return to pot and mix in ham, tomatoes,
feta and mozzarella cheeses, and thyme. Pour cream over. Mix well and pour
into prepared baking dish. Cover with foil and bake 15 minutes. Uncover and
stir to distribute cheeses evenly. Cover again with foil and bake another 30
minutes.
NOTES : Quick and very good. Recipe by: Bon Appetit Posted to FOODWINE
Digest by Dan Taylor on Dec 7, 1997 |
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