Baked Mezza Rigatoni with Mushrooms, Tasso Ham, Pine Nuts and Four Cheese Blend
(Siren Hall)


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Ingredients

1 Cup Toasted Panko bread crumbs
1 Lb Mezza Rigatoni cooked
1 Lb Mix of Mushrooms (Cremini, Shitake, Portobello)
2 Ea Shallots
5 Oz Tasso Ham sliced and cut into 1/2 in pieces
1/2 Cup Toasted Pine Nuts
2 Cups Four Cheese Blend equal parts grated (Cheddar, Fontina, Muenster, and Provolone)

Sauce
12 Oz Evaporated Milk
2 Ea Eggs
8 Oz Cream
2 Tsp Dry Mustard
1/4 Tsp Cayenne
Salt and Pepper

Instructions

In a medium sized bowl mix evaporated milk and eggs with a wire wisk, add dry mustard, cayenne, salt and pepper.

Saute mushrooms in olive oil on high heat until caramelized, and then add Tasso ham, Mezza rigatoni, toasted pine nuts, egg mixture and grated four cheese blend. Stir on medium heat until the cheese has melted and you have a creamy consistency.
 
 
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