Low Fat Rigatoni Cheese & Pea Casserole Recipe

Ingredients

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

Method

2 tablespoons freshly grated parmesan cheese 1.

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.

2.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.

3.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.

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.

(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 1/4 cup 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.

MAKES 6 SERVINGS.

520 calories per serving; 22 grams protein; 13 grams fat (5.

3 grams saturated fat); 77 grams carbohydrate; 410 mg sodium; 26 mg cholesterol; 3 grams fiber.

Italian Name: Pasticcio di Rigatoni e Piselli

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