Lunch: Baked Rigatoni and Peas

This main dish is split between two pans -- put one on the buffet and keep the other, ready to serve, in the oven.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Baked Rigatoni and Peas

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 package rigatoni or ziti
salt
14 tbsp. butter or margarine
1/2 c. all-purpose flour
7 c. milk
2 c. Parmesan cheese
1 bag frozen peas
2 can diced tomatoes
1 c. basil leaves
1/2 c. plain dried bread crumbs

Instructions

In large saucepot (12 quarts), prepare rigatoni as label directs, using 1 tablespoon salt in water; drain. Return rigatoni to saucepot; keep warm.
Meanwhile, in 3-quart saucepan over low heat, melt 10 tablespoons margarine or butter (1 1/4 sticks). Stir in flour; cook 3 minutes, stirring constantly. With wire whisk, gradually blend in milk. Increase heat to medium; cook, stirring frequently, until mixture boils and thickens slightly, about 2 minutes. Stir in 2 teaspoons salt and 1 1/2 cups grated Parmesan cheese.
Preheat oven to 350 degrees F. Pour Parmesan sauce over rigatoni in saucepot, stirring to combine. Stir in peas, tomatoes with their juice, and basil. Spoon rigatoni mixture into 2 shallow 3 1/2- to 4-quart casseroles or two 13" by 9" glass baking dishes.
In small saucepan over low heat, melt remaining 4 tablespoons margarine or butter (1/2 stick); remove from heat and stir in bread crumbs and remaining 1/2 cup grated Parmesan cheese. (Recipe can be prepared to this point up to 1 day ahead. Cover and refrigerate rigatoni and topping separately.) Sprinkle topping on rigatoni before baking. Bake rigatoni until hot and bubbly and topping is golden, 30 to 35 minutes if cooking right away, or about 1 hour if refrigerated.

Add a review for Baked Rigatoni and Peas