Baked Rigatoni With Ham And Feta Food

BAKED RIGATONI AND HAM WITH FOUR CHEESES

Steps:

• Melt 1 tablespoon butter in a small saucepan over low heat. Add breadcrumbs, and toss well. Set aside. Cook pasta according to package directions; drain well. Set aside, and keep warm. Melt remaining 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Add ham and cheeses, stirring until cheeses melt. Add cooked pasta to cheese mixture; stir well. Pour into a buttered 2-quart baking dish. Cover and bake at 375 degrees F for 25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 7 additional minutes or until golden.

BAKED RIGATONI WITH HAM AND FETA

Steps:

• Spray 13x9x2 glass baking dish with nonstick cooking spray.
• Pour cooked, drained pasta into dish.
• Mix in ham, tomatoes, cheeses and thyme.
• Pour half& half over.
• Sprinkle with salt and pepper and toss to blend.
• Make sure you mix the cheeses in well.
• Cover with foil.
• Bake pasta at 375° for 30 minutes.
• Uncover, sprinkle with Parmesan cheese and bake additional 10 minutes.

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
• Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.

BAKED RACLETTE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
• Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
• Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

Steps:

• 1. Preheat oven to 375°F.
• 2. Butter 13 x 9 x 2-inch glass baking dish.
• 3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish.
• 4. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend.
• 5. Cover with foil. Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses.
• 6. Cover again. Bake until heated through, about 30 minutes longer.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

EASY BAKED RIGATONI WITH HAM, MUSHROOMS AND FETA

Steps:

• Set oven to 375 degrees.
• Butter a 13 x 9-inch baking dish.
• Cook the pasta in a large pot of boiling water with 2-3 tablespoons salt until JUST firm-tender; drain and then place in the baking dish.
• In a bowl, mix together ham, tomatoes, drained mushrooms, feta cheese, mozzarella cheese and thyme.
• Pour the cream over and mix to combine.
• Season with salt and pepper.
• Transfer to the baking dish.
• Sprinkle with more Parmesan cheese on top if desired.
• Cover with foil and bake for 15 minutes.
• Remove from the oven and stir the pasta to coat with the cheeses; cover and place bake in oven for about 30 minutes longer.