1 cup (packed) grated mozzarella cheese (about 4 ounces) 1 1/2 teaspoons dried thyme 1 cup heavy whipping cream
Preheat oven to 375ºF. Butter a 13x9x2-inch glass baking dish. Cook rigatoni in a large pot of boiling salted water until just tender- but still firm to bite, stirring occasionally. Drain. Place in prepared baking dish. Mix in ham, tomatoes, cheeses and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.
Makes 6 servings.