BAKED RIGATONI WITH HAM AND MUSHROOMS

1/8 cup dried porcini mushrooms
8 tablespoon unsalted butter, divided use
3 1/4 cup rigatoni pasta
1/4 cup all-purpose flour
2 1/2 cup milk
1 pinch nutmeg
salt and pepper
1 cup fontina cheese
1 1/4 cup chopped ham
crusty bread (for serving)

Soak mushrooms in warm water til soft, about 30 minutes. Drain, squeeze excess water, chop and set aside.

In a large pot, bring salted water to a boil. Add rigatoni and cook for about 6 minutes, they should be al dente.

Drain pasta and transfer to a bowl. Add 2 1/2 Tbsp. butter and toss well.

Preheat oven to 350 degrees F.

In a saucepan melt 2 1/2 Tbsp. butter, add flour and stir until smooth. Stirring constantly, add milk. Continue stirring until smooth and creamy, about 10 minutes.

Remove from heat, add mushrooms, sprinkle with nutmeg and stir. Season to taste with salt and pepper.

Grease an 8x12-inch ovenproof dish with remaining butter and arrange 1/3 rigatoni in the dish. Sprinkle 1/3 of the cheese and ham over the top and spoon on 1/3 of the sauce. Repeat layers 2 more times, ending with sauce.

Place in oven and bake 20 minutes, or until bubbly.

Serve with a crusty bread.

Servings: 8
Adapted from unknown source