Rigatoni, Cheese and Pea Casserole

Rigatoni, Cheese and Pea Casserole Ingredients

1/2 c Fine dry breadcrumbs	1 md Onion; thinly sliced
2 tb Olive oil	10 oz Pkg. frozen peas; thawed
1 1/2 tb All-purpose flour	1 lb Rigatoni; or ziti
2 c 1% low-fat milk; heated	1 c Fontini; grated
1/4 ts Ground nutmeg	2 tb Parmesan cheese; fresh
Salt and freghly ground

Instructions for Rigatoni, Cheese and Pea Casserole

Preheat oven to 350?F. Lightly oil a 3-quart baking dish or coat it with non-stick spray. Coat dish with 1/4 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 1/4 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 on Mar 3, 1998

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Milk	Olive Oil	Onion
Parmesan	Salt

Pasta Parmes Olive oil Cheese Onion Parmesan Peas Milk

for flavor and categorization

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