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Ingredientes
- 3 Tbsp. Butter or possibly margarine, divided
- 1/4 c. Fine dry breadcrumbs
- 8 ounce Rigatoni pasta, uncooked
- 2 Tbsp. All-purpose flour
- 2 c. Lowfat milk
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 4 ounce Cooked ham, diced
- 4 ounce Mozzarella cheese, shredded
- 2 ounce Provolone cheese, shredded
- 2 ounce Fontina cheese, shredded
- 1/4 c. Parmesan cheese, freshly grated
Direcciones
- 1. Heat 1 Tbsp. butter in a small saucepan over low heat. Add in breadcrumbs, and toss well. Set aside.
- 2. Cook pasta according to package directions; drain well. Set aside, and keep hot.
- 3. Heat remaining 2 Tbsp. butter in a heavy saucepan over low heat; add in flour, stirring till smooth. Cook 1 minute, stirring constantly.
- Gradually add in lowfat milk; cook over medium heat, stirring constantly, till mix is thickened and bubbly. Stir in salt and pepper. Add in ham and cheeses, stirring till cheeses heat.
- 4. Add in cooked pasta to cheese mix; stir well. Pour into a buttered 2-qt baking dish. Cover and bake at 375 degrees for 25 min or possibly till bubbly. Uncover and sprinkle with breadcrumb mix. Bake 7 additional min or possibly till golden brown.
- This pasta dish is flavor-packed with cheese-mozzarella, provolone, fontina, and Parmesan.
- Simply Irresistible, The junior Auxiliary of Conway, Arkansas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 424 | |
| Calories from Fat 244 | 58% |
| Total Fat 27.62g | 35% |
| Saturated Fat 16.11g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 1136mg | 47% |
| Potassium 345mg | 10% |
| Total Carbs 16.08g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 7.31g | 5% |
| Protein 27.48g | 44% |
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