Ham & Cheese Pasta Casserole
  • 7 oz. Mortadella, cut into ¼-inch wide strips (#1003316)
  • 2 oz. Emmentaler (swiss) Cheese (#193110)
  •  ¾ cup Cream
  • 3 oz freshly grated Parmigiano Reggiano Cheese (#190255)
  • ½ tsp. Sea Salt (#1002252)
  • ½ tsp. freshly ground White Pepper (#450415)
  • ¼ tsp. freshly ground Nutmeg
  • 1 lb. short, tubular Pasta, Rigatoni works well (#310012)
  1. Preheat oven to 390 degrees F and set a large, covered pot of salted water to boil over high heat.
  2. Cut the mortadella and cheese into small cubes, then place them in a large mixing bowl.  Add the cream, 2 oz. (two thirds) of the grated Parmigiano, and the salt, white pepper and the nutmeg.
  3. When the water comes to a rolling boil, cook the pasta halfway, then drain it thoroughly and add it to the mixing bowl with the mortadella and cheese mixture.  Mix to combine all the ingredients well, then transfer everything to a large, buttered baking dish.
  4. Sprinkle the casserole with the remaining grated Parmigiano and bake until the top is crisp and golden brown, about 15 minutes.  Serve immediately.