Rigatoni, cheese and pea casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fine dry breadcrumbs |
| 2 | tablespoons | Olive oil |
| 1½ | tablespoon | All-purpose flour |
| 2 | cups | 1% low-fat milk; heated |
| ¼ | teaspoon | Ground nutmeg |
| Salt and freghly ground black pepper | ||
| 1 | medium | Onion; thinly sliced |
| 10 | ounces | Pkg. frozen peas; thawed |
| 1 | pounds | Rigatoni; or ziti |
| 1 | cup | Fontini; grated |
| 2 | tablespoons | Parmesan cheese; fresh grated |
Directions
Preheat oven to 350øF. Lightly oil a 3-quart baking dish or coat it with non-stick spray. Coat dish with ¼ cup breadcrumbs, tapping out the excess. Put a pot of water o to boil for cooking pasta.
In a heavy medium saucepan, heat 1 tablespoon oil over medium heat. Add flour and cook, whisking, until smooth and slightly thickened, 3 to 4 minutes. Add nutmeg. Season with salt and pepper. Transfer to a bowl; set aside to cool.
In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion and saute until softened, about 5 minutes. Add peas and cook for 4 minutes longer. Season with salt and pepper. Add to milk mixture.
Meanwhile, cook rigatoni in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss with reserved sauce and vegetables.
Stir in fontina.
Spoon pasta mixture into prepared baking dish. In a small bowl, mix remaining ¼ breadcrumbs and Parmesan. Sprinkle evenly over pasta.
Bake pasta for 30 to 45 minutes, or until golden and bubbly. Let stand for 10 minutes befor serving.
NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days.
Recipe by: Eating Well (November 1997) Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 3, 1998