Alfredo Ham Rigatoni Bake

• 12 oz rigatoni
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 8 oz diced ham
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions; drain and set aside.
3. 3 In a large bowl, mix soup, milk, sour cream, garlic powder, onion powder, black pepper, and paprika until smooth.
4. 4 Stir in cooked rigatoni, ham, and 1.5 cups mozzarella cheese until well combined.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Dot with butter and sprinkle remaining mozzarella and Parmesan cheese on top.
7. 7 Bake for 30-35 minutes, until bubbly and golden brown.
8. 8 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Add sautéed mushrooms or spinach for extra texture and flavor.

Substitutions

• Use cooked chicken or turkey in place of ham for a different flavor profile.

Pairings

• Pairs well with steamed broccoli or a side Caesar salad.

Nutrition

Tips

• For extra flavor, sauté diced onions and bell peppers before mixing with pasta.
• Cover with foil if the top browns too quickly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator, then bake covered at 350°F for 45 minutes, uncovering for the last 10 minutes.

Serving Suggestions

• Serve with a crisp green salad and garlic bread for a complete meal.

FAQ