cheese, casseroles, pastanoodle
1/2 cup fine dry breadcrumbs
2 tablespoons olive oil
1 1/2 tablespoons all-purpose flour
2 cups 1% milk; heated
1/4 teaspoon ground nutmeg
salt & freshly ground black pepper; to taste
1 medium onion; thinly sliced
10 ounces frozen peas; thawed
1 pound rigatoni
1 cup grated fontina cheese
2 tablespoons freshly grated parmesan cheese
1. Preheat oven to 350°F. Lightly oil a 3-quart baking dish or coat it with nonstick spray. Coat dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
2. In a heavy medium saucepan, heat 1 tablespoon oil over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, 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.
3. 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.
4. Meanwhile, cook rigatoni (or ziti) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss with reserved sauce and vegetables. Stir in fontina. (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.)
5. Spoon pasta mixture into prepared baking dish. In a small bowl, mix remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over pasta.
6. Bake pasta for 30 to 45 minutes, or until golden and bubbly. Let stand for 10 minutes before serving.
MAKES 6 SERVINGS.
520 calories per serving; 22 grams protein; 13 grams fat (5.3 grams saturated fat); 77 grams carbohydrate; 410 mg sodium; 26 mg cholesterol; 3 grams fiber.
Italian Name: Pasticcio di Rigatoni e Piselli
Busted by Gail Shermeyer <email@example.com>
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Contributor: Eating Well, November 1997
Yield: 6 servings
Preparation Time: 0:00