Creamy Baked Ham Rigatoni

A creamy, dreamy cheesy pasta casserole and a great way to use up leftover ham.  

If you have a love for pasta and cheese than this Baked Ham Rigatoni is the recipe for you. One of my weaknesses is "Pasta" oh how I could eat it everyday, add some cheese and that just makes it that even better.

I saw this recipe for Baked Ham Rigatoni at Recipes of a Cheapskate. At first glimpse I knew I had to make it all that cheesy pasta with a homemade white sauce, it just looked to good to pass up. This dish was so fast and easy to throw together and everyone loved it.

I mean how can you go wrong with pasta and cheese, plus this dish is pretty inexpensive to make as well. I get a bit nervous sometimes when I have to make my own white sauce. I always think I'm going to mess it up, but it usually turns out perfect. Serve with a salad and some crusty french bread, definitely comfort food at it's best. I will be making this dish again. Let's go straight to the recipe. 

Start by making the white sauce. In a medium saucepan melt the butter. Start the water for the pasta to boil. When the water is boiling, add pasta and cook until just past the al dente. 

Once your butter is melted, whisk in the flour and make a roux. Continue whisking until golden in color. 

Next we will add the milk. Start by adding a little at a time mixing as you go. This will keep lumps from forming. Then keep adding more milk until it is all gone. 

If the mixture starts to boil too much just lower the heat. Keep whisking until you have a smooth sauce. 

You will now that the sauce is done if it coats the back of the spoon. When the white sauce is done, add the onion powder, pepper and gently mix. Add 1 cup of the cheese to the white sauce and stir until the cheese is melted.

Drain the past and add to the sauce mixture. 

And then add the chopped ham and lightly mix until combined. 

Pour mixture into a greased 13 x 9 inch baking pan, smooth the top and sprinkle with the  additional 1 cup of cheese. Dot the top with pads of butter.

Bake for 25 minutes or until the casserole is bubbly and the top is golden brown. 

Remove from oven let cool slightly and serve.

  Want to stay connected & up to date with Mommy's Kitchen? Don’t forget to follow me on Facebook, Instagram, Twitter & Pinterest!  Join the Mommy's Kitchen  Newsletter Subscription and you'll receive an email each time, I add a new recipe!

Yield: 6-8

Author: Tina Butler | Mommy's Kitchen

Creamy Baked Ham Rigatoni

A creamy, dreamy cheesy pasta casserole and a great way to use up leftover ham.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 1 - 16 oz package uncooked rigatoni pasta
• 4 - tablespoons butter, separated (not margarine)
• 1/2 - cup flour
• 4 - cups milk
• 2 - cups grated mozzarella cheese, separated
• 1/2 lb - sliced ham, cut into chunks or use leftover ham
• onion salt, to taste
• pepper, to taste
• cayenne pepper (optional)

Instructions

1. Preheat oven to 425 degrees. Start by making the white sauce. In a medium saucepan melt 2 tablespoons butter.
2. While the butter melts start the water for the pasta to boil. When the water is boiling, add pasta and cook until al dente (8-10 minutes)
3. When the butter is melted, whisk in the flour to make a roux. Keep whisking until nice and light brown in color. Slowly start adding the milk about one cup at a time whisking as you go.
4. This keeps the lumps from forming. Keep adding the milk until you have added the full 4 cups. If the mixture starts to boil too much just lower the heat. Keep whisking until you have a smooth sauce
5. The sauce is done when it can coat the back of the spoon. When the white sauce is done, add the onion powder, pepper and cayenne pepper if using. Add the ham last and mix gently.
6. Add 1 cup of the cheese to the white sauce and stir until the cheese is melted. Drain the pasta and add to the sauce. Gently fold the mixture until everything is blended.
7. Spray a 9 x 13 baking dish with non stick spray. Add the pasta mixture and smooth the top. Sprinkle with additional cup of cheese and dot with remaining 2 tablespoons butter.
8. Bake for 25 minutes or until the casserole is bubbly and the top is golden brown. Remove from oven let cool and serve.

Notes

This recipe can easily be cut in half to make an 8 x 8 inch baking pan.

https://www.mommyskitchen.net/2009/05/baked-ham-rigatoni-at-its-best.html

Images and text © Mommy's Kitchen

Did you make this recipe?

Tag @mommyskitchen on instagram and hashtag it #mommyskitchen

Created using The Recipes Generator