Baked Rigatoni with Ham, Tomatoes and Feta Cheese

Baked Rigatoni With Ham, Tomatoes And Feta Cheese Recipe

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Vicki Butts (lazyme)


From Bon Appetit, Dec 1997.


☆☆☆☆☆ 0 votes

15 Min
45 Min


  • 12 oz
  • 1 1/2 c
    diced ham (about 8 ounces)
  • 4 large
    plum tomatoes, chopped
  • 1 c
    crumbled feta cheese
  • 1 c
    grated mozzarella cheese, packed (about 4 ounces)
  • 1 1/2 tsp
    dried thyme
  • 1 c
    whipping cream

How to Make Baked Rigatoni with Ham, Tomatoes and Feta Cheese


  1. Preheat oven to 375°F.
  2. Butter 13 x 9 x 2-inch glass baking dish.
  3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish.
  4. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend.
  5. Cover with foil.

    Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses.
  6. Cover again. Bake until heated through, about 30 minutes longer.

Printable Recipe Card

About Baked Rigatoni with Ham, Tomatoes and Feta Cheese

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Greek

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