Gratineed Tomato and Ham Rigatoni |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From AOL's food section Ingredients:
1/2 lb rigatoni pasta (3 cups dry) |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
1 cup milk (2-percent or whole fat) |
3/4 cup parmigiano-reggiano cheese, divided and grated |
1 (14 1/2 ounce) can stewed tomatoes, coarsely chopped (this is easiest done directly in the can with kitchen shears) |
6 ounces ham, coarsely chopped (baked deli, i.e. black forest) |
Directions:
1. Boil pasta in a 4- to 5-quart pot of well-salted water until al dente, then drain. Reserve pot.
2. Turn on broiler.
3. Melt butter in pot over medium heat until foam subsides. Add flour and cook, stirring, 2 minutes. Add milk to pot with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring over medium low heat, until sauce is thickened slightly, 2 to 3 minutes. Stir in 1/2 cup parmesan, then remove from heat and stir in tomatoes, ham, and pasta.
4. Transfer to a 2-quart shallow baking dish (not glass). Sprinkle with remaining 1/4 cup parmesan and broil 4 to 6 inches from heat until golden brown in spots, 2 to 3 minutes.
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