4 ounces (1 1/2 cups) uncooked dried rigatoni
3 tablespoons butter
1 (8-ounce) package (2 cups) mushrooms, halved
1 medium (1/2 cup) onion, chopped
1/4 cup all-purpose flour
1 cup half-and-half or milk
3/4 cup chicken broth
3/4 cup freshly grated Parmesan cheese
1 pound (2 cups) cubed cooked ham
1 (10-ounce) package frozen peas
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1. Cook rigatoni according to package direction. Drain; set aside.
2. Heat oven to 350°F. Meanwhile, in 3-quart saucepan melt butter; stir in mushrooms and onion. Cook over medium-high heat, stirring constantly, until onion is soft (2 to 3 minutes).
3. Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). With wire whisk stir in half-and-half and broth. Cook, stirring occasionally, until sauce thickens (4 to 5 minutes). Remove from heat. Stir in 1/2 cup Parmesan cheese and all remaining ingredients.
4. Spoon cooked rigatoni into 3-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 15 minutes or until heated through.
Makes 4 servings.