Ham And Cheese Rigatoni With White Sauce

1. 1

   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.

2. 2

   Pour milk into a medium saucepan. Using a seive, whisk in flour. Squash out any lumps.

3. 3

   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).

4. 4

   Cook your pasta just to al dente, it will continue to cook in the oven.

5. 5

   When the sauce is thick and creamy remove it from the heat.

6. 6

   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.

7. 7

   Add ham and mozzarella cubes, fold all together. Pour into baking dish and top with breadcrumbs and grated parmesan to your liking.

8. 8

   Bake at 350 degrees for 25 minutes, sauce should be bubbly and tips of pasta will be golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.