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Ham-Mushrooms Baked Rigatoni Recipe

Looking for a unique, tasty baked pasta recipe? Ham-Mushrooms Baked Rigatoni Recipe is a creamy first dish to be served on a Sunday family lunch, easy to prepare and perfectly-balanced flavors


PREP: 30 min


COOK: 45 min




500 g - rigatoni

2 - cups diced cooked ham

2 - cups sliced mushrooms, cleaned and well drained

½ - cup butter

½ - cup mozzarella cheese, diced

½ - Parmesan cheese, grated

2 - cups bechamel sauce

- salt and black pepper to taste


2 ½ - cups milk

1 - cup white flour

¼ - cup ground white pepper

¼ - cup nutmeg

½ - cup butter or extra virgin olive oil

- salt


Firstly we prepare the bechamel/white sauce: place a casserole over medium heat, melt the butter and stir in the flour until smooth and cooks until golden, sandy color, about 6 minutes. Stir continually, bring to a simmer over low heat and add the milk slowly. Continue to mix continually to stop any lump forming and cook until the sauce begins to thicken, about 10 minutes. Season with salt, white pepper, nutmeg and remove the casserole from heat. Cook the pasta AL DENTE in a large pot, containing abundant salted water. Meanwhile the pasta cooks, melt 2 tablespoons of butter in a large pan and add the chopped mushrooms. Cook for 4-5 minutes and add the diced baked ham, cook for other 5 minutes and remove from fire. Place all in a large bowl, add the mozzarella cheese and half of the grated Parmesan and mix to combine. You should add the remaining Parmasan to the bechamel sauce. When you see that the pasta has cooked AL DENTE drain it in a colander and place in a warm bowl. Butter a large baking dish and lay out ½ of the pasta, ½ of mushrooms sauce and ½ of the bechamel sauce. Lay out the remaining pasta, the mushrooms sauce and the bechamel sauce. Top with the remaining butter, cover with foil and bake for 15-20 minutes in a 200° C preheated oven. Remove from oven and let rest for 10 minutes before serving. Serve warm.

Ham-Mushrooms Baked Rigatoni Recipe