50+ Friends Club Cookbook -- Pasta and Rice -- Pasticcio di Rigatoni e Piselli (Rigatoni, Cheese & Pea Casserole)

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

From the Kitchen of: Pepper
Source: Eating Well, November 1997

1/2 cup fine dry breadcrumbs

2 tablespoons olive oil

1 1/2 tablespoons all-purpose flour

2 cups 1% milk -- heated

1/4 teaspoon ground nutmeg

salt & freshly ground black pepper -- to taste

1 medium onion -- thinly sliced

10 ounces frozen peas -- thawed

1 pound rigatoni or ziti

1 cup grated fontina cheese

2 tablespoons freshly grated parmesan cheese

Preheat oven to 350°F. Lightly oil a 3-quart baking dish or coat it with nonstick spray. Coat dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
In a heavy medium saucepan, heat 1 tablespoon oil 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.
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 (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. (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.)
Spoon pasta mixture into prepared baking dish. In a small bowl, mix remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over pasta.
Bake pasta for 30 to 45 minutes, or until golden and bubbly. Let stand for 10 minutes before serving.
MAKES 6 SERVINGS.