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Baked Rigatoni with Smoked Ham & Fontina


1 pound rigatoni or ziti rigate pasta salt
2 tablespoons olive oil
1 small onion, chopped
1/3 cup all-purpose flour
1 quart low-fat milk
1/8 teaspoon ground white pepper
6 ounces Fontina cheese, shredded ( 1 1/2 cups)
1 package frozen peas ( 10 ounces)
6 ounces smoked ham, diced


Preheat oven 350'F.

In large saucepot, prepare pasta in boiling salted water. Drain pasta;return to saucepot.

Meanwhile, in a saucepan heat oil over medium heat until hot. Add onion and cook until tender but not browned. Stir in flour; cook 1 minute. With fork, gradually stir in milk, 1/4 teaspoon salt and white pepper untilsmooth;

heat to boiling over high heat, stirring constantly. Remove saucepan from heat; stir in half Fontina. Stir cheese sauce, frozen peas, and diced ham into pasta.

Spoon pasta mixture into shallow casserole, top with remaining Fontina

Bake pasta 25-30 minutes or until mixture is hot bubbly and melts and browns slightly.


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