Baked Rigatoni with Ham and Mushrooms

Ingredients

6 oz. button mushrooms
2 Tbs unsalted butter, plus 6 Tbs
12 oz rigatoni
¼ cup all-purpose flour
2 ½ cups milk
pinch of grated nutmeg
salt and freshly ground pepper
4 oz Swiss cheese, cut into julienne strips
6 oz ham, roughly chopped

Method

Cut off and discard mushroom stems, wipe clean with towel and thinly slice. In a frying pan over medium heat melt 2 tbs butter. Add the sliced mushrooms and sauté for 2 minutes. Remove from heat.

In a large pot bring 5 qt salted water to a boil. Add the rigatoni and cook for about 6 minutes. Drain the pasta and transfer to a bowl. Add 2 ½ tbs of butter and toss well.

Preheat over to 350 F. In a saucepan melt 2 ½ tbs of butter over medium heat. Add the flour and stir until smooth, about 2 minutes. Stirring constantly, gradually add the milk. Continue to stir until it thickens and is smooth and creamy, about 10 minutes. Remove from the heat, add mushrooms, sprinkle with the nutmeg and stir well. Season to taste with salt and pepper.

Grease an 8x12 inch ovenproof dish with remaining butter. Arrange 1/3 or the rigatoni in the dish. Sprinkle 1/3 of the cheese and ham over top and spoon on 1/3 of the sauce. Repeat the layers in the same order two more times, ending with sauce.

Place in over and bake until heated through and bubbly, about 20 minutes. Serve at once.

Serves 6

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