Title: Rigatoni, Cheese and Pea Casserole
Categories: Pasta
Yield: 6 Servings

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

Preheat oven to 350øF. 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 on Mar 3, 1998