Rigatoni, Cheese & Pea Casserole (Pasticcio di Rigatoni e Piselli) (Printer-Friendly Version) | Eating Well
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Rigatoni, Cheese & Pea Casserole (Pasticcio di Rigatoni e Piselli)

http://www.eatingwell.com/recipes/rigatoni_cheese_pea_casserole_pasticcio_di_rigatoni_e_piselli.html

From EatingWell:  November 1997

Rich and cheesy, this pasta dish is sure to please the whole family.

6 servings | Active Time: 20 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray. Coat dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
  2. Heat 1 tablespoon oil in a heavy medium saucepan 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. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add peas and cook for 4 minutes longer. Season with salt and pepper. Add to the 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.
  5. Spoon the pasta mixture into the prepared baking dish. Mix remaining 1/4 cup breadcrumbs and Parmesan in a small bowl. Sprinkle evenly over the pasta.
  6. Bake pasta until golden and bubbly, 30 to 45 minutes. Let stand for 10 minutes before serving.

Nutrition

Per serving : 393 Calories; 11 g Fat; 4 g Sat; 4 g Mono; 21 mg Cholesterol; 56 g Carbohydrates; 18 g Protein; 7 g Fiber; 286 mg Sodium; 108 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 1/2 high-fat meat

Tips & Notes