<<Disclaimer: Verify this information before applying it to your situation.>> 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