Ingredients for Easy Baked Rigatoni With Ham Mushrooms And Feta
- 1 pound rigatoni pasta
- Cooked Ham
- Plum Tomatoes
- Sliced Mushrooms
- 4 ounces crumbled feta cheese
- 4 ounces shredded mozzarella cheese
- Dried Thyme
- Whipping Cream
- Salt And Pepper
- Parmesan cheese (optional, for sprinkling)
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How to Make Easy Baked Rigatoni With Ham Mushrooms And Feta
- Preheat oven to 375°F (190°C).
- Butter a 13x9 inch baking dish.
- Cook 1 pound of rigatoni pasta in a large pot of boiling salted water (2-3 tablespoons salt) until al dente. (Undercook slightly, as it will continue cooking in the oven).
- Drain the pasta and set aside.
- In a large bowl, combine: 1 cup diced ham, 1 (14.5 ounce) can diced tomatoes, drained, 8 ounces cremini mushrooms (sliced), 4 ounces crumbled feta cheese, 4 ounces shredded mozzarella cheese, 1 teaspoon dried thyme.
- Pour 1 cup of heavy cream over the ham mixture and stir to combine.
- Season generously with salt and pepper to taste.
- Add the cooked pasta to the baking dish.
- Pour the ham and cheese mixture over the pasta, stirring gently to coat.
- Sprinkle with extra parmesan cheese (optional).
- Cover the baking dish with foil.
- Bake for 15 minutes.
- Remove foil, stir the pasta to ensure even cheese distribution.
- Bake uncovered for an additional 20-30 minutes, or until heated through and bubbly, and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
24g
Fat
188g
Carbs
23g
