Gratineed Tomato and Ham Rigatoni

• 12 lb rigatoni pasta (3 cups dry)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup milk (2-percent or whole fat)
• 34 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)

1. Boil pasta in a 4- to 5-quart pot of well-salted water until al dente, then drain.
2. Reserve pot.
3. Turn on broiler.
4. Melt butter in pot over medium heat until foam subsides.
5. Add flour and cook, stirring, 2 minutes.
6. 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.
7. Stir in 1/2 cup parmesan, then remove from heat and stir in tomatoes, ham, and pasta.
8. Transfer to a 2-quart shallow baking dish (not glass).
9. Sprinkle with remaining 1/4 cup parmesan and broil 4 to 6 inches from heat until golden brown in spots, 2 to 3 minutes.

rigatoni pasta, unsalted butter, allpurpose, milk, parmigianoreggiano cheese, tomatoes, ham

Taken from www.food.com/recipe/gratineed-tomato-and-ham-rigatoni-452515 (may not work)