Rigatoni, Cheese & Pea Casserole (Pasticcio di Rigatoni e Piselli)

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin A (20% daily value), Calcium (19% dv).

3 Carbohydrate Serving

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

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