BAKED RIGATONI WITH HAM,TOMATO,FETA

l2 oz. rigatoni
l-l/2 cups diced ham (about 8 ozsw.)
4 large plum tomatoes, chopped
l cup crumbled feta cheese
l cup packed grated mozzarella cheese (about 4 ozs.)
l-l/2 tsp. dried thyme
l cup whipping cream
Preheat oven 375. Butter l3x9x2″ blass baking dish. Cook pasta in large pot of boiling salted water until just tender but stilll firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozarella cheese and thyme. Pour cream over. Sprinke with s&0 and toss to blend. Cover with foil. Bake pasta l5 mins. Uncover and stir to coat pasta evenly withmelted cheeses. Cover again. Bake until heated through, about 30 mins. longer.
Serves 6. Bon Appetit Dec. l0097