baked rigatoni with ham and mushrooms

Tonight's Baked Rigatoni with Ham and Mushrooms was one of those courses that have that down-home cooking feel to them.  It was kind of like an upscale ham casserole.  I liked the texture of the rigatoni noodles -- usually I completely cook a pasta that is used in a casserole before it is mixed and baked, but this time I only cooked the rigatoni for about half the usual cooking time.  It definitely helped give a little more to bite into.  It was not bad, but wasn't special, either.  Since it isn't exactly low-fat, we probably won't be having it often.  However, Chef D did say he may take the leftovers for lunch tomorrow.