Rigatoni with Tomatoes & Feta Cheese
Butter 13 x 9 x 2 inch glass baking dish.
In a large pot of boiling water, cook according to directions:
12 ounces rigatoni
1 tablespoon salt
Drain and place in the prepared casserole.
1 1/2 cups diced HoneyBaked 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 teaspoons dried thyme
1 teaspoon dried crumbled oregano
1 teaspoon dried basil (or 3 tablespoons fresh minced)
salt and pepper to taste
Pour over all:
3/4 cup whipping cream
Cover with foil and bake pasta in a preheated 375°F oven for 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.