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Baked Ham Rigatoni

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Here is a yummy baked ham rigatoni pasta dish that I found on a site called Recipes of a Cheapskate.  I had leftover ham sitting in my fridge and this was a great way to use up.

It’s basically like a white mac and cheese recipe with ham in it. You can use any pasta that you have on hand. Mini penne is what I used the first time I made this. I was straight out of mozzarella cheese, so I used a combination of mozzarella, provolone, asiago, and romano cheeses.

Baked Rigatoni | realmomkitchen.com

You can save the baked ham rigatoni for later by placing it in the freezer. When I make this recipe, I like to double it. This way you can eat one now and have another one in the freezer for a later date.

Baked Rigatoni | realmomkitchen.com

Baked Rigatoni | realmomkitchen.com

Baked Rigatoni

Real Mom Kitchen

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Ingredients
  

  • 1 16 oz pkg rigatoni pasta (or other tube style pasta), cooked according to pkg directions for al dente
  • ½ cup butter
  • ½ cup flour
  • 1 qt or 4 cups milk
  • 2 cups grated mozzarella cheese divided
  • about 1/2 lb or 1 1/2 cups diced ham
  • seasonings onion salt, pepper, cayenne pepper
  • small pads of butter for top

Instructions
 

  • Preheat oven to 425 degrees.
  • Melt butter in a saucepan over medium heat. 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.
  • Add your seasoning, ham, and 1 1/2 cups of the cheese in. Stir well, to get the cheese melted.
  • Add to the sauce to the cooked pasta and combine. Pour mixture into a greased 9x13 pan, smooth the top and sprinkle with the remaining 1/2 cup cheese.
  • Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

Notes

If you're freezing 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.
Tried this recipe?Let us know how it was!

 

This is the original photo from this post. The above photo was updated in March 2019.

 

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18 Comments

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  5. Thanks for trying my recipe! This was such a popular dish in our house until we found out k-girl's allergic to cheese. . .I just love that brown crunchy top 🙂

  6. Thanks for trying my recipe! This was such a popular dish in our house until we found out k-girl's allergic to cheese. . .I just love that brown crunchy top 🙂

  7. Hi – My name is Maggie Dwyer and I work for Edelman PR on behalf of Kraft Foods. I’ve been following Real Mom Kitchen and I have a potential project I’d like to work with you on if you’re interested and have the time. I didn’t see your contact info listed but if get a chance, could you shoot me an email so I can reply with some details? (maggie.dwyer@edelman.com) Thanks so much… and wow, does THAT look good (I really shouldn’t be reading food blogs before I’ve eaten lunch)!

  8. Hi – My name is Maggie Dwyer and I work for Edelman PR on behalf of Kraft Foods. I’ve been following Real Mom Kitchen and I have a potential project I’d like to work with you on if you’re interested and have the time. I didn’t see your contact info listed but if get a chance, could you shoot me an email so I can reply with some details? (maggie.dwyer@edelman.com) Thanks so much… and wow, does THAT look good (I really shouldn’t be reading food blogs before I’ve eaten lunch)!