Ingredients: 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon white pepper 4 cups warm milk 12 ounces rigatoni or mostaccioli 2 cups finely chopped fully-cooked ham 2 cups shredded provolone cheese 1 cup freshly grated parmesan cheese 2 tablespoons butter, melted 1 cup packed soft bread crumbs

Recipe Info Category: Beef/Burger Rating: 3 Contributor: Erin Melton

In a large saucepan, over medium-low heat, melt 1/2 cup of the butter; stir in flour, salt and pepper. Cook, stirring constantly until smooth and bubbly, about 1 to 2 minutes. Stir in milk, stirring constantly. Heat to boiling, stirring constantly until sauce thickens, cook 1 minute; remove from heat.

Cook rigatoni al dente (firm to the bite) or according to package directions; drain well.

Combine sauce with the cooked and drained rigatoni. Place half of the pasta mixture in a well-greased 13 x 9 x 2-inch baking pan. Sprinkle with evenly with the ham and half the cheeses. Top with remaining half of pasta mixture and then the cheeses.

Toss the 2 tablespoons butter with the bread crumbs and sprinkle evenly over top of casserole.

Bake at 375*F (190*C) for 30 minutes or until hot and top is lightly browned. Let set for 5 minutes before serving.