Baked Rigatoni With Ham, Mushrooms & Peas

• 3 ounces (1 cup) uncooked dried rigatoni
• 3 tablespoons Land O Lakes Butter
• 1 1/2 cups fresh mushrooms, halved
• 1/3 cup chopped onion
• 3 tablespoons all-purpose flour
• 2/3 cup Land O Lakes Half & Half
• 1/2 cup chicken broth
• 3/4 cup freshly grated Parmesan cheese
• 8 ounces (1 1/2 cups) cubed cooked ham
• 1 cup frozen peas
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper

1. Cook rigatoni according to package directions.
2. Drain; set aside.
3. Heat oven to 350F.
4. Melt butter in 3-quart saucepan; stir in mushrooms and onion.
5. Cook over medium-high heat, stirring constantly, 2-3 minutes or until onion is softened.
6. Reduce heat to medium.
7. Stir in flour; cook 1 minute or until smooth and bubbly.
8. Stir in half & half and broth.
9. Cook, stirring occasionally, 2-4 minutes or until sauce thickens.
10. Remove from heat.
11. Stir in 1/2 cup Parmesan cheese and all remaining ingredients.
12. Spoon cooked rigatoni into ungreased 2-quart casserole.
13. Add sauce; stir gently to coat.
14. Cover; bake 15 minutes.
15. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese.
16. Cover; continue baking 10-15 minutes or until heated through.

rigatoni, butter, fresh mushrooms, onion, allpurpose, chicken broth, freshly grated parmesan cheese, ham, frozen peas, ground nutmeg, pepper

Taken from www.landolakes.com/recipe/2543/baked-rigatoni-with-ham-mushrooms-peas (may not work)