1/2 cup Fine dry breadcrumbs
2 tbsp Olive oil
1 1/2 tbsp All-purpose flour
2 cup 1% low-fat milk, heated
1/4 tsp Ground nutmeg
Salt and freghly ground black pepper
1 medium Onion, thinly sliced
10 oz Pkg. frozen peas, thawed
1 lb Rigatoni, or ziti
1 cup Fontini, grated
2 tbsp Parmesan cheese, fresh grated
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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 <Nesb2@aol.com> on Mar 3, 1998
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