Rigatoni, Cheese And Pea Casserole

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta	6	Servings

INGREDIENTS

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

INSTRUCTIONS

Preheat oven to 350Ã¸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 <Nesb2@aol.com> on
Mar 3, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 289 Calories From Fat: 128 Total Fat: 14.5g Cholesterol: 29.7mg Sodium: 662.5mg Potassium: 281.8mg Carbohydrates: 21.4g Fiber: 2.9g Sugar: 7.9g Protein: 18.3g