Tomatoes with Baked Rigatoni, Ham, and Feta Cheese Serves 6 12 ounces rigatoni 1 ½ cups diced ham (about 8 ounces) 4 medium tomatoes, chopped 1 cup crumbled feta cheese 1 cup (packed) grated mozzarella cheese 1 ½ teaspoons dried thyme 1 cup evaporated milk Cook pasta in large pot of boiling salted water until just tender but still firm to bit. Drain. Preheat oven to 375 degrees. Butter 9x13x2-inch glass baking dish. Place pasta in dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour evaporated milk over. Sprinkle with salt and pepper and toss to blend. Cover with foil. Bake 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake about 15 minutes longer.