Creamy Tomato Ham Rigatoni Bake

• 12 oz rigatoni
• 2 cups shredded mozzarella cheese
• 1 cup diced ham
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rigatoni according to package instructions until al dente; drain.
3. 3 In a large skillet, heat olive oil over medium heat. Add ham and cook until warmed through.
4. 4 Stir in crushed tomatoes, heavy cream, basil, oregano, garlic powder, salt, and pepper. Simmer for 5 minutes.
5. 5 Combine cooked pasta and sauce in a large bowl. Transfer to a greased 9x13 inch baking dish.
6. 6 Top with mozzarella and Parmesan cheese.
7. 7 Bake uncovered for 25-30 minutes, until cheese is bubbly and slightly golden.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Baking sheet (optional)

Variations

• Add spinach or mushrooms for extra veggies.
• Substitute ham with cooked chicken for a different twist.

Substitutions

• Use penne or fusilli if rigatoni is unavailable.
• Substitute heavy cream with half-and-half for a lighter version.

Pairings

• Red wine like a Chianti
• Sparkling water with a citrus twist

Nutrition

Tips

• For extra flavor, sauté minced garlic in olive oil before adding ham.
• Use a mix of mozzarella and cheddar for a sharper flavor.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a complete meal.

FAQ