Pasta dishes are always a good idea!
– Always again Pasta & Pizza- Huehn & Partner -.
Make rigatoni in enough salted water as described on the package. After cooking, drain well in a colander. Heat half of the butter in a saucepan and sauté the onion for about 3 minutes. Dust with the flour and gradually add the milk and whipping cream, stirring throughout, until a thick sauce is formed. Now fold in 75 g of the grated cheese until the cheese has melted. Remove the saucepan from the heat. Stir the diced ham and the egg into the cheese sauce and season with a little salt, pepper and a pinch of nutmeg. Mix the pasta with the sauce and pour everything together into a fireproof, buttered gratin dish. Mix the breadcrumbs with the remaining cheese and sprinkle over the pasta. Spread the remaining butter evenly over the pasta in small flakes. Bake the dish in the heated oven at 200 °C for about 25 minutes until a nice golden crust has formed.
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