Ham and Cheese Rigatoni With White Sauce

Recipe by JulieCHopp
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter a 2 quart baking dish and lightly sprinkle 1 tsp bread crumbs over butter. Just sprinkle it with your finger tips like you would sprinkle salt over plate. It will be very sparse.
  • Pour milk into a medium saucepan. Using a seive, whisk in flour. Squash out any lumps.
  • Place saucepan on high heat for 2 minutes to get the milk warm then turn down to just above medium to avoid boiling. When the milk is warm, add the butter, nutmeg, grated parmesan and a dash of salt. (be careful because your ham will be salty as well) Stir gently. Continue to stir until the sauce thickens, 15 - 20 minutes. (this is a long way to get a bechamel sauce but it comes out nice).
  • Cook your pasta just to al dente, it will continue to cook in the oven.
  • When the sauce is thick and creamy remove it from the heat.
  • Put your pasta in a large bowl, add the sauce over top. (all of it, it looks like a lot but it makes a nice creamy dish) Mix gently.
  • Add ham and mozzarella cubes, fold all together. Pour into baking dish and top with breadcrumbs and grated parmesan to your liking.
  • Bake at 350 degrees for 25 minutes, sauce should be bubbly and tips of pasta will be golden.
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