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CATEGORY CUISINE TAG YIELD
Dairy Rigatoni 8 Servings

INGREDIENTS

1/8 c Dried porcini mushrooms
8 T Unsalted butter
3 1/4 c Pasta, rigatoni
1/4 c All-purpose flour
2 1/2 c Milk
1 pn Nutmeg
Salt and pepper
1 c Fontina cheese
1 1/4 c Ham, chopped

INSTRUCTIONS

Soak mushrooms in warm water til soft, about 30 min. Drain, squeeze
excess water, chop and set aside. In a large pot, bring salted water
to a boil. Add rigatoni and cook for about 6 min., they should be al
dente. Drain pasta and transfer to a bowl. Add 2 1/2 T. butter and
toss well. Pre heat oven to 350. In a saucepan melt 2 1/2 T. butter,
add flour and stir til smooth. Stirring constantly, add milk.  Continue
stirring til smooth and creamy, about 10 min. Remove from  heat, add
mushrooms, sprinkle with nutmeg and stir. Season to taste  with salt
and pepper. Grease an 8x12 ovenproof dish with remaining  butter and
arrange 1/3 rigatoni in the dish. Sprinkle 1/3 of the  cheese and ham
over the top and spoon on 1/3 of the sauce. Repeat  layers 2 more
times, ending with sauce. Place in oven and bake 20  min., or til
bubbly. Serve with a crusty bread. Posted to  recipelu-digest by
RecipeLu <recipelu@geocities.com> on Feb 28, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 222
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 55.8mg
Sodium: 169.6mg
Potassium: 142.5mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 4.1g
Protein: 7.4g


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