The last few Easters we’ve done up right, despite the fact that I don’t really consider it a holiday. I do, however, like me some ham and any excuse to have a party. When I was introduced to Ramos Gin Fizzes, well, all bets were off. Even boys like these! Sadly we have opted out of Easter Feaster this year – don’t feel like cleaning the house and parties are expensive!
Instead, my poppets, I offer you this recipe for leftover hammy bits. Not sure where I got it originally. Tasty, and you can alter it to your heart’s content. Mushrooms, broccoli, etc., even chicken instead of ham. For spring I think asparagus and ham would be extra delish.
Baked Rigatoni with Ham, Tomatoes and Feta
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
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.