Saturday, January 28, 2012

Jennifer's Rigatoni

In my life I have been incredibly blessed with some of the most amazing friends.  To simply use the word "friend" doesn't really even come close to how much they mean to me.  They are more like family and have been adopted by my family whether they like it or not!  Some I have been friends with since birth, some for just a few years, but old and new alike, they mean the world to me!

One such "new" friend in my dear Jennifer Hillen.  She is one of those delightful people who I really can't imagine not knowing and not having in my daily life.  In the two short years we have known each other she has become one of my closest friends...the bonus to this is that she has become friends with my "old" friends too which is no surprise....she's pretty freaking awesome and so are they!  Her sweet encouragement and support of my cooking and blogging has been one of the main reasons I have been so religious about my humble little "Food Gospel".  To say a mere "thank you" just doesn't seem to be enough.  

Jen is also one of those people who claims "she doesn't cook".  Well this, my dear readers, is 100% false!  She is the perfect example of someone who thinks she might not be a good cook, but armed with a recipe and her own good sense, she is able to make a dinner that will leave you wanting the leftovers for breakfast.....if you are wondering I am currently eating the leftovers as I type....cold not less because our microwave went on the blink and it is still delicious!  In short, she can cook, what she cooks is incredible and now I want to know what else she "doesn't cook"!

Jennifer's Rigatoni
As adapted from Tables of Content by the Junior League of Birmingham
20 oz. Rigatoni
3/4 pound thick sliced prosciutto
5 large plum tomatoes chopped (when tomatoes are out of season I use Hunts diced tomatoes)
1 cup crumbled feta cheese
1 cup shredded Swiss cheese
2 teaspoons thyme
1 1/2 teaspoons parsley
1 teaspoon salt
1 teaspoon pepper
1 1/2 cup heavy cream
1/2 cup shredded mozzarella
1/4 cup parmesan cheese
Cook pasta according package instructions and drain.  Combine pasta, ham, tomatoes, feta, swiss, parmesan, half the mozzarella, thyme, parsley, salt and pepper in a bowl and mix well.
Stir in cream.  
Spoon the pasta mixture into a lightly greased baking dish and bake covered for 15 minutes.
   Stir and sprinkle with the remaining mozzarella cheese.  Bake covered for 35 minutes.
 Serve HOT! 
 We had it with Buttered Rosemary Rolls and a Raw Kale Salad 
And then there was 3D television....kept the crowds entertained for a while!
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1 comment:

  1. It is a bit intimidating to cook for the best cook I know, but I loved it!!! You have taught me so much and inspired me! You are amazing. Love this post. So much fun!