Best 9 Ham And Cheese Rigatoni With White Sauce Recipes

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Indulge in a symphony of flavors with our curated collection of Ham and Cheese Rigatoni recipes. Embark on a culinary journey where creamy white sauces, succulent ham, and melted cheese intertwine to create a pasta masterpiece. Discover the perfect balance of rich and savory flavors in our Ham and Cheese Rigatoni with White Sauce. Relish the creamy and cheesy goodness of our Baked Ham and Cheese Rigatoni, a casserole-style dish that will tantalize your taste buds. For a lighter twist, delight in our Ham and Cheese Rigatoni with Pesto Sauce, where the vibrant flavors of basil and pine nuts shine through. And for a quick and easy meal, try our One-Pot Ham and Cheese Rigatoni, a hassle-free recipe that delivers maximum flavor with minimal effort.

Check out the recipes below so you can choose the best recipe for yourself!

FIVE-CHEESE RIGATONI



Five-Cheese Rigatoni image

Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. -Shirley Foltz, Dexter, Kansas

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 11

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Steps:

  • Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 362 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 586mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

BAKED RIGATONI



Baked Rigatoni image

Provided by Laura

Number Of Ingredients 8

1 (16 oz) pkg rigatoni pasta (or other tube style pasta), cooked according to pkg directions for al dente
1/2 cup butter
1/2 cup flour
1 qt or 4 cups milk
2 cups grated mozzarella cheese, divided
about 1/2 lb or 1 1/2 cups diced ham
seasonings (onion salt, pepper, cayenne pepper)
small pads of butter for top

Steps:

  • Preheat oven to 425 degrees.
  • Melt butter in a saucepan over medium heat. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon.
  • Add your seasoning, ham, and 1 1/2 cups of the cheese in. Stir well, to get the cheese melted.
  • Add to the sauce to the cooked pasta and combine. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with the remaining 1/2 cup cheese.
  • Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

BAKED RIGATONI WITH BECHAMEL SAUCE



Baked Rigatoni with Bechamel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Steps:

  • Preheat oven to 425 degrees F.
  • In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
  • In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  • Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO



One-Pot Cheesy White Rigatoni with Peas for Two image

There is nothing better than having very little to clean up after a good, home-cooked meal. With this one-pot pasta, the pasta and sauce are cooked in the same vessel. Even better, this dish comes together in just 30 minutes. The sauce is bright and tangy, thanks to lemon and white wine, and the fresh herbs and cheese make it delectably savory.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small leek, white and light green parts, thinly sliced into half-moons
1 stalk celery, finely chopped, plus leaves, for garnish
Kosher salt and freshly ground black pepper
1 clove garlic, minced
6 ounces mezze rigatoni
1/2 cup dry white wine
1 teaspoon lemon zest plus juice of 1/2 lemon
1 cup frozen peas
1/2 cup low-moisture shredded mozzarella (2 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)
1/3 cup heavy cream
1 tablespoon capers
1 tablespoon chopped fresh rosemary
1 teaspoon fresh thyme leaves, chopped

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
  • Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.

CHEESY BROCCOLI RIGATONI



Cheesy Broccoli Rigatoni image

"This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree," Lisa Csiki of North Windham, Connecticut suggests. "The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs!"

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 9

12 ounces uncooked rigatoni or large tube pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside., In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 280 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 434mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

RIGATONI WITH WHITE BOLOGNESE



Rigatoni With White Bolognese image

White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Extra virgin olive oil
1/2 sweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
Sea salt
Freshly ground black pepper
1 pound mild Italian pork sausage meat, removed from casings
1 pound ground beef (not lean)
1 1/2 cups dry Italian white wine
1 cube beef bouillon dissolved in 2 cups simmering water
1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
1/3 cup heavy cream
1 pound rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
  • Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
  • Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
  • When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

EASY BAKED RIGATONI WITH HAM AND FETA



Easy Baked Rigatoni With Ham and Feta image

Make and share this Easy Baked Rigatoni With Ham and Feta recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Weeknight

Time 1h5m

Yield 1 13x9 pan

Number Of Ingredients 9

12 ounces rigatoni pasta
1 1/2 cups diced ham (or to taste)
5 tomatoes, diced
1 cup feta cheese
3 cups mozzarella cheese, divided (you can use more mozza cheese)
1 1/2 teaspoons crushed dried thyme
1/4 cup grated parmesan cheese (or to taste)
1 1/2 cups whipping cream
salt and pepper

Steps:

  • Set oven to 375 degrees.
  • Butter a 13 x 9-in baking dish.
  • Cook pasta in boiling water until firm-tender; drain.
  • In a large mixing bowl, mix together the cooked pasta, ham, tomatoes, 1 cup feta, 1-1/2 cups mozza cheese, thyme, and grated Parmesan cheese.
  • Add in the cream; mix to combine, then season with salt and pepper.
  • Transfer the mixture to a baking dish. Sprinkle with 1-1/2 cups mozza cheese (can use more).
  • Cover with foil; bake 30 minutes.
  • Uncover foil, then sprinkle with mozza cheese, return to bake for 10 minutes more.
  • Note** if desired, 1 onion chopped, and about 2 tablespoons minced garlic may be sauteed, and added to the mixture.

Nutrition Facts : Calories 4481.9, Fat 274.8, SaturatedFat 161.6, Cholesterol 1306.5, Sodium 7586, Carbohydrate 293.8, Fiber 19.4, Sugar 32.9, Protein 213.6

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE



Baked Rigatoni with Ham, Tomatoes and Feta Cheese image

Categories     Cheese     Dairy     Pasta     Tomato     Bake     Kid-Friendly     Ham     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 7

12 ounces rigatoni
1 1/2 cups diced ham (about 8 ounces)
4 large plum tomatoes, chopped
1 cup crumbled feta cheese
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1 1/2 teaspoons dried thyme
1 cup whipping cream

Steps:

  • Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
  • Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

Tips:

  • For a creamy and flavorful sauce, use high-quality white wine and grated Parmesan cheese.
  • To save time, use pre-cooked ham and frozen peas.
  • If you don't have heavy cream on hand, you can substitute milk and butter.
  • For a vegetarian version of this dish, omit the ham and add extra vegetables, such as broccoli or bell peppers.
  • Serve this dish with a side salad or roasted vegetables for a complete meal.

Conclusion:

Ham and Cheese Rigatoni with White Sauce is a quick and easy pasta dish that is perfect for a weeknight meal. It is creamy, flavorful, and loaded with ham, cheese, and vegetables. This dish is sure to be a hit with the whole family.

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