Ham And Cheese Rigatoni With White Sauce Food

BAKED RIGATONI

Steps:

• Preheat oven to 425 degrees.
• Melt butter in a saucepan over medium heat. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon.
• Add your seasoning, ham, and 1 1/2 cups of the cheese in. Stir well, to get the cheese melted.
• Add to the sauce to the cooked pasta and combine. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with the remaining 1/2 cup cheese.
• Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

HAM AND CHEESE RIGATONI WITH WHITE SAUCE

Steps:

• 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.

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.

RIGATONI WITH MEAT AND CHEESE SAUCE

Steps:

• To make the meat sauce, heat the oil in a large frying pan and fry the beef for 10 minutes, stirring occasionally until browned all over. Add the onion to the pan and cook for 5 minutes, stirring occasionally.
• Stir in the garlic, tomatoes, herbs and tomato paste. Bring to a boil, cover, and simmer for about 30 minutes.
• Meanwhile, to make the cheese sauce, melt the butter in a small saucepan, then add in the flour and cook for 2 minutes, stirring constantly.
• Remove the pan from the heat and gradually pour in the milk, stirring constantly. Return the pan to the heat and bring to a boil, stirring the mixture occasionally, until creamy and thickened.
• Add the egg yolk, cheese and seasoning, and stir until the sauce is well blended.
• Preheat the broiler. Meanwhile cook the pasta in plenty of salted boiling water according to the instructions on the package. Drain thoroughly and turn into a large mixing bowl. Pour the meat sauce over and toss to coat.
• Divide the pasta among four flameproof dishes. Spoon over the cheese sauce and place under the grill until brown. Serve immediately, garnished with fresh basil.