Rigatoni, Cheese and Pea Casserole
| Yield: | 6 Servings |
| Categories: | Pasta |
| 1/2 | c | Fine dry breadcrumbs |
| 2 | tb | Olive oil |
| 1 1/2 | tb | All-purpose flour |
| 2 | c | 1% low-fat milk; heated |
| 1/4 | ts | Ground nutmeg |
| Salt and freghly ground black pepper | ||
| 1 | md | Onion; thinly sliced |
| 10 | oz | Pkg. frozen peas; thawed |
| 1 | lb | Rigatoni; or ziti |
| 1 | c | Fontini; grated |
| 2 | tb | Parmesan cheese; fresh grated |
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