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

G. Franco Romagnoli
Source: EatingWell Magazine, November 1997

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Recipe Summary

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees 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.

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  • 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.

  • Heat remaining 1 tablespoon oil in a large nonstick skillet 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 the milk mixture.

  • 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.

  • 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.

  • Bake pasta until golden and bubbly, 30 to 45 minutes. Let stand for 10 minutes before serving.

Tips

Make Ahead Tip: Prepare through Step 4. The pasta mixture will keep, covered, in the refrigerator for up to 2 days.

Nutrition Facts

389 calories; protein 17.9g 36% DV; carbohydrates 55.3g 18% DV; dietary fiber 7.2g 29% DV; sugars 8g; fat 11.2g 17% DV; saturated fat 3.8g 19% DV; cholesterol 19.8mg 7% DV; vitamin a iu 984.8IU 20% DV; vitamin c 7.4mg 12% DV; folate 36.5mcg 9% DV; calcium 185mg 19% DV; iron 1mg 6% DV; magnesium 23mg 8% DV; potassium 192.1mg 5% DV; sodium 282mg 11% DV; thiamin 0.2mg 19% DV.