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Ingredientes
- 1/8 c. Dry porcini mushrooms
- 8 Tbsp. Unsalted butter
- 3 1/4 c. Pasta, rigatoni
- 1/4 c. All-purpose flour
- 2 1/2 c. Lowfat milk
- 1 pch Nutmeg Salt and pepper
- 1 c. Fontina cheese
- 1 1/4 c. Ham, minced
Direcciones
- 1. Soak mushrooms in hot water til soft, about 30 minutes. Drain, squeeze excess water, chop and set aside.
- 2. In a large pot, bring salted water to a boil. Add in rigatoni and cook for about 6 minutes., they should be al dente.
- 3. Drain pasta and transfer to a bowl. Add in 2 1/2 Tablespoons butter and toss well.
- Pre heat oven to 350.
- 4. In a saucepan heat 2 1/2 Tablespoons butter, add in flour and stir til smooth.
- Stirring constantly, add in lowfat milk.
- 5. Continue stirring til smooth and creamy, about 10 minutes.
- 6. Remove from heat, add in mushrooms, sprinkle with nutmeg and stir. Season to taste with salt and pepper.
- 7. Grease an 8x12 ovenproof dish with remaining butter and arrange 1/3 rigatoni in the dish.
- 8. Sprinkle 1/3 of the cheese and ham over the top and spoon on 1/3 of the sauce.
- 9. Repeat layers 2 more times, ending with sauce.
- 10. Place in oven and bake 20 minutes., or possibly til bubbly. Serve with a crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 8 servings | |
| Calories 618 | |
| Calories from Fat 186 | 30% |
| Total Fat 21.16g | 26% |
| Saturated Fat 11.84g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 620mg | 26% |
| Potassium 447mg | 13% |
| Total Carbs 79.07g | 21% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.81g | 5% |
| Protein 26.3g | 42% |
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