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Rigatoni, Cheese & Pea Casserole

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
--or ziti
1 cup grated fontina cheese
2 tablespoons freshly grated parmesan cheese

1. Preheat oven to 350F. 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.


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 <>

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Contributor: Eating Well, November 1997

Yield: 6 servings

Preparation Time: 0:00

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