Rigatoni, Cheese and Pea Casserole
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INGREDIENTS
- 1 c Fontini; grated
- 2 c 1% low-fat milk; heated
- 1/4 ts Ground nutmeg
- 2 tb Parmesan cheese; fresh
- 1 1/2 tb All-purpose flour
- 1 lb Rigatoni; or ziti
- Salt and freghly ground
- 2 tb olive oil
- 10 oz Pkg. frozen peas; thawed
- 1/2 c Fine dry breadcrumbs
- 1 md Onion; thinly sliced
INSTRUCTIONS
Preheat oven to 350F. 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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (147g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 100 | ||
| Calories from Fat: 25 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.8g | 4 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 1.2g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 1.8mg | 1 % | |
| Sodium 193.3mg | 7 % | |
| Potassium 41.9mg | 1 % | |
| Total Carbohydrate 15g | 4 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 14.1g | ||
| Protein 3.5g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 100
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