Name: Rigatoni, Cheese and Pea Casserole
Ingredients: 1/2 c Fine dry breadcrumbs; 2 tb Olive oil; 1 1/2 tb All-purpose flour; 2 c 1% low-fat milk; heated; 1/4 ts Ground nutmeg; Salt and freghly ground black pepper; 1 md Onion; thinly sliced; 10 oz Pkg. frozen peas; thawed; 1 lb Rigatoni; or ziti; 1 c Fontini; grated; 2 tb Parmesan cheese; fresh grated

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta	6	Servings

INGREDIENTS

1/2	c	Fine dry breadcrumbs
2	tb	Olive oil
1 1/2	tb	All-purpose flour
2	c	1% low-fat milk; heated
1/4	ts	Ground nutmeg
		Salt and freghly ground black pepper
1	md	Onion; thinly sliced
10	oz	Pkg. frozen peas; thawed
1	lb	Rigatoni; or ziti
1	c	Fontini; grated
2	tb	Parmesan cheese; fresh grated

INSTRUCTIONS

Preheat oven to 350&deg;F. Lightly oil a 3-quart baking dish or coat it with
non-stick spray.  Coat dish with 1/4 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
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
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 1/4 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 recipelu-digest by Nesb2 <[email protected]> on Mar 3, 1998

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