Place the ham and mozzarella in a saucepan. Add the cream and Parmigiano Reggiano. Turn on the heat to low and cook for a few minutes until the cream is slightly reduced. Drop the rigatoni into boiling salted water and cook until al dente (firm to the bite). Drain immediately. Transfer to a butter smeared baking dish. Add the sauce and toss thoroughly. Place in a preheated oven at 400 degrees and bake for 15 minutes. Allow to settle for a few minutes until serving. Serves 4 to 6 people. Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1168g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1093 (47%)|
|Amt Per Serving||% DV|
|Total Fat 121.4g||162 %|
|Saturated Fat 70.9g||354 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 714.1mg||220 %|
|Sodium 370.5mg||13 %|
|Potassium 992.3mg||26 %|
|Total Carbohydrate 252.1g||74 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 252g|
|Protein 55.8g||80 %|
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Calories per serving: 2316
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