Rigatoni With Four Cheeses and Ham
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 453.59 g rigatoni pasta shells
- 473.18 ml half-and-half or 473.18 ml whipping cream
- 85.04 g crumbled gorgonzola
- 85.04 g cubed white cheddar cheese
- 85.04 g cubed Fontina cheese
- 118.29 ml imported grated romano cheese
- 453.59 g chopped cooked ham
- 29.58 ml chopped Italian parsley
- 29.58 ml flour
- 29.58 ml butter or 29.58 ml margarine
directions
- For sauce: Use a heavy bottom saute pan over medium high heat. Melt butter, then whisk in flour and cook while whisking for 2-3 minutes. Whisk in half and half and continue to whisk gently until mixfture comes to a boil. When the sauce gthickens enough to coat back of spoon, remove from heat and add Gaorgonzola, cheddar and Fontina cheeses and stir until melted. I like to use a whisk as it helps the sauce to blend well.
- Cook pasta in large pot of boiling, lightly salted water until al dente, tender but firm to the bite. Drain cooked pasta, DO NOT RINSE, and put into large serving bowl. Add ham and sauce and fresh parsley, then toss until pasta is well coated. Sprinkle with Romano cheese and serve immediately.
- ** whipping cream can be used to make a richer sauce.
- *** be sure to use white cheddar, not yellow. If unavailable, use jack cheese.
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RECIPE SUBMITTED BY
Kimschmee
Watervliet, Michigan
Love to cook but I don't like to bake. Mom or 2 grown children and love spending time with my kids