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BAKED PAPPARDELLE WITH HAM AND CHEESE
Yield:  6 servings
1 lb. pappardelle
8 Tablespoons unsalted butter, plus 1 Tablespoon for baking dish
3 Tablespoons rice flour
8 oz. ham (gluten-free), cut into julienne style strips
3/4 cup Parmesan cheese, fresh grated
Pinch of fresh grated nutmeg
Salt and fresh ground pepper to taste

In heavy saucepan melt 2 Tablespoons of the butter. Add the rice
flour and stir with a wooden spoon until blended. Stirring, add
1 1/4 cups of milk GRADUALLY.  Continue to stir until well blended and
thickened and is smooth.  Add ham, mix well. Add half the Parmesan
cheese and 6 Tablespoons of the butter. Season with nutmeg, salt
and pepper. Stir until butter melts.
Butter an 8x12-inch ovenproof dish. Drain pasta and transfer to
the baking dish. Pour the white sauce over the top and toss well.
Sprinkle evenly with the remaining cheese. Place dish under the
broiler until top is golden. Serve immediately.
Note:  Any favorite herb could also be added to this basic white
sauce for a different taste.
Enjoy!
Sandra J Leonard   [log in to unmask]
GF Baker   Fairborn, OH  USA