Shelly's Recipe

BAKED RIGATONI WITH ITALIAN CHEESE AND ARTICHOKE HEARTS

Category: Pasta - Baked

1/8 oz pkg rigatoni, cooked
Salt and pepper, to taste
4 tbsp butter
3 tbsp flour
1 1/2 cups milk
3/4 cup grated Italian cheese such as Reggiano, provolone or Locatelli
6 oz frozen artichoke hearts, thawed and quartered
2 tomatoes, diced
1/4 cup parsley leaves, thinly sliced
4 tbsp bread crumbs

In a medium saucepan, melt butter and stir in flour, making a roux. Stir constantly for 3 minutes, making sure not to burn. Warm the milk in a separate saucepan. Do not boil. Gradually blend in heated milk and increase the heat until It comes to a boil and thickens. Stir in 1/2 cup of cheese. Season with salt and pepper.

In a mixing bowl, combine pasta with cheese mixture, artichoke hearts and tomatoes and pour into a baking dish. Top with remaining cheese, bread crumbs and parsley. Bake at 350 for 30 minutes until it starts to bubble and becomes golden.