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

Source: © EatingWell Magazine
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour
  6 servings
Rich and cheesy, this pasta dish is sure to please the whole family.

Make Ahead Tip: Prepare through Step 4. The pasta mixture will keep, covered, in the refrigerator for up to 2 days.
RECIPE INGREDIENTS
1/2 cup  fine dry breadcrumbs, divided
2 tablespoons  extra-virgin olive oil, divided
1 1/2 tablespoons  all-purpose flour
2 cups  low-fat milk, heated
1/4 teaspoon  ground nutmeg
salt & freshly ground pepper to taste
1   medium onion, thinly sliced
1 10-ounce package  frozen peas, thawed
1 pound  whole-wheat rigatoni or ziti
1 cup  shredded fontina cheese
2 tablespoons  freshly grated parmesan cheese
DIRECTIONS
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.


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 sauté 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Primo Pasta Bakes
 Rigatoni: Al Dente Pasta Lovers' Favorite
Nutrition Facts per Serving
Yield:   6 servings
Calories: 393
Fat. Total: 11g
Protein: 18g
Carbohydrates, Total: 56g
Fat, Saturated: 4g
Fiber: 7g
Cholesterol: 21mg
Sodium: 286mg
% Cal. from Fat: 25%
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Dylan, BC Reviewed: 02/27/2013
Where's the beef?
The directions do not say where and when to brown the ground beef! I plan to do the beef with the onions. I'll be back to report!
9 people gave this Cheers. Click here to Cheer this review. Report Violation
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