Baked Rigatoni

Here is a yummy pasta dish that I discovered on a site called Recipes of a Cheapskate. It was a great way to use up leftover ham that I had. It's basically like a white mac and cheese with ham in it. You could use any pasta that you have on hand. I used mini penne. I also was out of straight mozzarella cheese, so I used a combination of mozzarella, provolone, asiago, and romano cheeses.



Baked Rigatoni

1 pkg (16 oz) rigatoni pasta ( I used mini penne)
1/2 cup butter
1/2 cup flour
1 qt milk (4 cups)
2 cups grated mozzarella cheese
about 1/2 lb thinly sliced ham
seasonings (onion salt, pepper, cayenne pepper)
small pads of butter for top

Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9x13 pan, smooth the top and sprinkle with cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.
According to Recipes from a Cheapskate if you're trying to freeze this recipe, let it cool completely after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. I'd say give it about 3-6 months in the freezer for it to stay good. If cooking it frozen, add about 30 minutes on the time, and check the center before you take it out.