Baked Rigatoni with Ham and Feta
BAKED RIGATONI WITH HAM AND FETA
1 pound rigatoni, cooked al dente (boil 1-2 minutes less than package directions suggest)
2 c diced, cooked ham
5 large plum tomatoes, chopped
1� c crumbled feta cheese
1 c (packed) grated mozzarella cheese
2 tsp dried thyme
1 c half-and-half
� c Parmesan cheese
Spray 13x9x2 glass baking dish with nonstick cooking spray. Pour cooked, drained pasta into dish. Mix in ham, tomatoes, cheeses and thyme. Pour half & half over. Sprinkle with salt and pepper and toss to blend.
Cover with foil. Bake pasta at 375� 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 20 minutes longer. Uncover, sprinkle with Parmesan and bake additional 10 minutes.
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