Baked Rigatoni

OK, so the picture doesn't do much justice cause I took it when it was cold instead of bubbling and fresh, but that's what happens in my life. If I bothered taking the picture, though, I would think it must be worth trying cause we really liked it.

16 oz. rigatoni pasta

1 cube butter

1/2 c. flour

4 c. milk

2 c. grated mozzarella cheese

1/2 lb. thinly sliced ham (we used chicken cause that's what we had and it was GOOD!)

seasonings (onion powder, salt, pepper, cayenne pepper if you want, garlic, etc.)

small pads of butter for top

Preheat oven to 425. Melt the cube of butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add milk and continue to stir until the sauce is thick enough to coat the back of the spoon (just a couple of minutes). When the water boils, add pasta and cook until al-dente stage. When the white sauce is done, add your seasoning, meat, and cheese (I saved some to put on top). Drain pasta and add to the sauce. Pour mixture into greased 9x13 pan, smooth the top and sprinkle with cheese (I also sprinkled some Parmesan on top). Dot the top with pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

If you want to freeze this recipe before you cook it for future use, let it cool completely after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. It's probably good for 3-6 months. When you cook it frozen, add about 30 minutes to the time and check the center before you take it out. (And if you put it in a non-aluminum pan, make sure you let it sit out for awhile so the sudden change in temperature doesn't crack your pan.)