Rigatoni, Cheese & Pea Casserole (Pasticcio di Rigatoni e Piselli)
- Active Time 20m
- Total Time 1h
Rich and cheesy, this pasta dish is sure to please the whole family.
Make Ahead Tip: Unabaked pasta mixture will keep, covered, in the refrigerator for up to 2 days. Top with breadcrumbs and Parmesan and bake just prior to serving.
- 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 package (10 ounces) frounceen peas, thawed
- 1 pound whole-wheat rigatoni or ziti
- 1 cup shredded fontina cheese
- 2 tablespoons freshly grated Parmesan cheese
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.
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 Publisher. All rights reserved.
nutrition information per serving
393 calories; 11g total fat; 4g total saturated fat; 21mg cholesterol; 286mg sodium; 56g carbohydrates; 7g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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