Recipe - Rigatoni Cheese And Pea Casserole

One half cup Fine dry breadcrumbs
2 tablespoon Olive oil
1 One half tablespoon Allpurpose flour
2 cup 1% lowfat milk; heated
One fourth teaspoon Ground nutmeg
Salt and freghly ground
black pepper
1 md Onion; thinly cut or sliced up
10 ounce Pkg. frozen peas; thawed
1 pound Rigatoni; or ziti
1 cup Fontini; grated
2 tablespoon Parmesan cheese; fresh
grated

Preheat oven to 350øF. Lightly oil a 3quart baking dish or coat it with
nonstick spray. Coat dish with One fourth 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
mediumhigh 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 One fourth 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 recipeludigest by Nesb2 Nesb2@aol.com on Mar 3, 1998