Easy Baked Rigatoni with Ham Mushrooms and Feta
Delight in the comforting flavors of this Easy Baked Rigatoni with Ham, Mushrooms, and Feta—a one-dish wonder that’s perfect for busy weeknights or casual gatherings. Featuring tender rigatoni baked in a creamy tomato sauce infused with sautéed mushrooms, savory diced ham, and a blend of fragrant dried herbs, this recipe is a textural and flavorful triumph. Layers of crumbled feta and grated parmesan create a golden, bubbling topping that adds a rich, tangy punch to every bite. With just 15 minutes of prep and a hands-off finish in the oven, this hearty baked pasta dish is as easy to prepare as it is satisfying. Garnished with fresh parsley for a pop of color and freshness, it’s a crowd-pleasing comfort food that’s sure to impress. Perfect for pasta lovers seeking a cheesy, flavorful twist!
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 250 grams white mushrooms, sliced
- 200 grams cooked ham, diced
- 400 grams crushed tomatoes, canned
- 100 milliliters heavy cream
- 150 grams feta cheese, crumbled
- 50 grams parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 190°C (375°F) and grease a large baking dish with a bit of olive oil.
Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente, according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute, then add the sliced mushrooms. Sauté for another 5-7 minutes until the mushrooms are golden and tender.
Add the diced ham to the skillet and cook for 2-3 minutes until warmed through.
Pour in the crushed tomatoes and stir well. Add the heavy cream, dried oregano, dried basil, salt, and black pepper. Let the sauce simmer for 5 minutes to allow the flavors to meld.
Combine the cooked rigatoni with the sauce in the skillet, making sure the pasta is evenly coated.
Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the crumbled feta and half of the grated parmesan over the pasta.
Add the remaining pasta mixture on top, followed by the remaining feta and parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges are bubbling.
Garnish the baked rigatoni with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 6588 mg | 286% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 36.4 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1445 mg | 111% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
