BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

12 ounces rigatoni
1 1/2 cups diced ham (about 8 ounces)
4 large roma tomatoes, chopped
1 cup crumbled feta cheese
1 cup grated mozzarella cheese
1 1/2 teaspoons dried thyme
1 cup whipping cream

Preheat oven to 375 degrees. Butter 13x9x2" glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese 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 and with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.