Rigatoni with Tomatoes and Feta

What to do with leftover ham from a holiday?  Inevitably, there will be some bits and pieces taking up room in your refrigerator   This recipe is one of my favorite dishes and I look forward to making it after a holiday that included a Honey Baked ham.   The combination of ingredients is very flavorful and preparation is quick and easy.   Use fresh basil vs dried, if basil is available. 

Because this dish just bursts with flavors from the seasonings and feta, bypass serving with bread and serve with a side green salad drizzled with a light vinaigrette or some asparagus.  You don't need much more than that except for maybe a nice glass of Pinot Noir.  

Enjoy!

Rigatoni With Tomatoes and Feta
source Honey Baked Ham Store

Serves 6

Butter a 13x9x2 inch baking dish.

12 ounces rigatoni pasta
1 tablespoon salt

Prepare a large pot of boiling water and cook pasta according to directions.  Drain the pasta.

In another large bowl mix in:

1 1/2 cups diced ham
6 large plum tomatoes, chopped
3 cloves garlic minced
1 cup crumbled feta cheese
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1 teaspoon dried thyme
1 teaspoon dried crumbled oregano
3 tablespoons fresh basil minced (or 1 teaspoon dried basil )
salt and pepper to taste

Combine the ingredients together either using your hands or a large serving spoon. Take care not to over mix and over handle the tomatoes.    In batches, slowly incorporate the ingredients in the bowl with the pasta in the baking dish.

Pour over the the pasta and ingredient mixture in your baking dish:

3/4 cup whipping cream

Cover with foil and bake pasta in a preheated 375 degree oven for about 15 minutes.  Uncover and stir to mix and coat pasta evenly with the melted cheeses. 

Cover again with foil and continue to bake until heated through, about 30 minutes longer (Note: I like to toss a little extra mozzarella cheese on the top before the second covering).

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