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<blockquote data-quote="moreluck" data-source="post: 680329" data-attributes="member: 1246">BAKED RIGATONI WITH HAM, MUSHROOMS &amp; PEAS &nbsp;This simple pasta recipe is quick and delicious for a weeknight dinner.&nbsp;Preparation time: 20 min Baking time: 25 min Yield: 4 servings &nbsp;3 ounces (1 cup) uncooked dried rigatoni3 tablespoons LAND O LAKES® Butter1 1/2 cups fresh mushrooms, halved1/3 cup chopped onion3 tablespoons all-purpose flour2/3 cup LAND O LAKES® Traditional Half &amp; Half&nbsp;1/2 cup chicken broth3/4 cup freshly grated Parmesan cheese8 ounces&nbsp;(1 1/2 cups) cubed cooked ham1 cup frozen peas1/4 teaspoon ground nutmeg1/8 teaspoon pepper&nbsp;Cook rigatoni according to package directions. Drain; set aside. &nbsp;Heat oven to 350°friend. Meanwhile, melt butter in 3-quart saucepan; stir in mushrooms and onion. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes). &nbsp;Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). Stir in half &amp; half and broth. Cook, stirring occasionally, until sauce thickens (2 to 4 minutes). Remove from heat. Stir in 1/2 cup Parmesan cheese and all remaining ingredients. &nbsp;Spoon cooked rigatoni into ungreased 2-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 15 minutes or until heated through.&nbsp;FREEZE AND BAKE LATER METHOD: Prepare rigatoni and sauce as directed. Place into casserole or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 350°friend. Place mixture into ungreased casserole dish, if necessary. Cover; bake 25 minutes. Stir; sprinkle top with 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 20 minutes or until heated through. &nbsp;Nutrition Facts (1 serving): Calories: 470, Fat: 27g, Cholesterol: 85mg, Sodium: 1100mg, Carbohydrates: 29g, Dietary Fiber: 3g, Protein: 25g</blockquote>

[QUOTE="moreluck, post: 680329, member: 1246"] BAKED RIGATONI WITH HAM, MUSHROOMS & PEAS This simple pasta recipe is quick and delicious for a weeknight dinner. Preparation time: [B]20 min [/B]Baking time: [B]25 min [/B] Yield:[B] 4 servings [/B] 3 ounces (1 cup) uncooked dried rigatoni 3 tablespoons LAND O LAKES® Butter 1 1/2 cups fresh mushrooms, halved 1/3 cup chopped onion 3 tablespoons all-purpose flour 2/3 cup LAND O LAKES® Traditional Half & Half 1/2 cup chicken broth 3/4 cup freshly grated Parmesan cheese8 ounces (1 1/2 cups) cubed cooked ham 1 cup frozen peas 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper Cook rigatoni according to package directions. Drain; set aside. [B]Heat oven to 350°friend.[/B] Meanwhile, melt butter in 3-quart saucepan; stir in mushrooms and onion. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes). [B]Reduce heat to medium;[/B] stir in flour until smooth and bubbly (1 minute). Stir in half & half and broth. Cook, stirring occasionally, until sauce thickens (2 to 4 minutes). [B]Remove from heat.[/B] Stir in [B]1/2 cup[/B] Parmesan cheese and all remaining ingredients. Spoon cooked rigatoni into ungreased 2-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 15 minutes or until heated through. [B]FREEZE AND BAKE LATER METHOD:[/B] Prepare rigatoni and sauce as directed. Place into casserole or large freezer container. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 350°friend. Place mixture into ungreased casserole dish, if necessary. Cover; bake 25 minutes. Stir; sprinkle top with 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 20 minutes or until heated through. [B]Nutrition Facts (1 serving):[/B] Calories: 470, Fat: 27g, Cholesterol: 85mg, Sodium: 1100mg, Carbohydrates: 29g, Dietary Fiber: 3g, Protein: 25g [/QUOTE]

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