Three-Cheese Baked Rigatoni

Ingredients:

• 8 oz Rigatoni pasta

• 1 1/4 cup hot, whole milk

• 1 1/2 tbsp flour

• 1 1/2 tbsp unsalted butter

• 1/8 tsp grated nutmeg

• 1 cup pepper jack cheese, shredded

• 1 cup mozzarella, shredded

• 1/2 cup Parmigiano Reggiano cheese, grated

• 1/4 cup plain bread crumbs

• 1/2 cup artichoke hearts, chopped

• 2 tsp capers

• 1/4 cup parsley, chopped

• 2 cups cubed or shredded cooked chicken

• 1 tbsp olive oil

• 1/2 cup onion, chopped

• 3 garlic cloves, minced

• 1 green onion thinly sliced for garnish - optional

1. Cook pasta according to package directions. Cook for the shorter amount of time stated, as the pasta will cook some more in the oven.

2. Heat a small skillet on medium heat, add oil and cook onions for about 3 or 4 minutes, stirring occasionally. Add garlic and cook one minute. Remove from heat. Set aside.

3. Melt butter in a small pan on medium heat. Lower heat, add flour, stir to combine. Cook for two minutes.

4. Add heated milk slowly to roux and whisk as you pour. Continue to cook, stirring, as sauce thickens. Remove from heat, add grated nutmeg.

5. Stir in pepper jack, mozzarella and 1/4 cup Parmigiano Reggiano cheese.

6. In a small bowl, combine the bread crumbs and remaining 1/4 cup Parmigiano Reggiano cheese.

7. When pasta is done cooking, drain and add back to pot. Stir in onion, artichoke hearts, capers, parsley and chicken. Add sauce to pasta, mix to combine.

8. Place pasta in a 2 quart greased casserole dish. Sprinkle cheese and bread crumbs mixture on top of pasta. Bake in a preheated 375°F oven for 20 minutes.

9. Serve while still hot with your favorite salad or steamed vegetables.

Serves: 4

Notes&Tips:

• Comfort foods are always great for cold days, or rainy ones. This is a go to comfort food. I enjoy making it with a cream-based sauce but I sometimes also use a tomato-base sauce. The tomato sauce version is healthier as you would not be using all that cheese. Either way, it's a hearty meal.

• I would usually make this dish with whatever left-over chicken I have or even turkey (roast or grilled). Rotisserie chicken you have left over will work too. Just cube or shred the chicken.

• I love artichoke and because a member of my family is a foe to artichoke, I tend to hide it in foods hoping that it will not be identified. Sometimes I get lucky, other time not! If you're not a fan of artichokes, substitute whatever vegetable you fancy: spinach, broccoli, cauliflower, etc. Just add some vegetables!