Rigatoni, Cheese & Pea Casserole
Source of Recipe
By G. Franco Romagnoli, From The Culinary Institute of America
Recipe Introduction
In Italian, this dish is Pasticcio di Rigatoni e Piselli. The country cousin of a timballo, a pasticcio is a simple mix of any cooked pasta, sauce, cheese and a few extras.
List of Ingredients
10 ounce frozen peas, thawed
1 pound rigatoni, or ziti
1 cup Fontina cheese, grated
2 tablespoon Parmesan cheese, freshly grated
1/2 cup fine dry breadcrumbs
2 tablespoon olive oil
1 1/2 tablespoon all-purpose flour
2 cup 1% lowfat milk, heated
1/4 teaspoon ground nutmeg
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 - onion, medium, thinly sliced
Recipe
1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish or coat it with nonstick spray. Coat dish with half the breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.
2 In a heavy medium saucepan, heat half the 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.
3 In a large nonstick skillet, heat remaining 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.
4 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 cheese. (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.)
5 Spoon pasta mixture into prepared baking dish. In a small bowl, mix remaining breadcrumbs and Parmesan. Sprinkle evenly over pasta.
6 Bake pasta for 30 to 45 minutes, or until golden and bubbly. Let stand for 10 minutes before serving.
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