Cheesy Pasta Pea Bake Recipe

Cheesy Pasta Pea Bake Recipe photo by Taste of Home

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Peas, mushrooms and green onions are delightful additions in Ruth Rigoni's version of a popular comfort food. "This is a nice change from plain macaroni and cheese," notes the Hurley, Wisconsin cook.

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Cheesy Pasta Pea Bake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12 Servings

15 35 50

Ingredients

12 ounces uncooked medium shell pasta
1/2 pound fresh mushrooms, quartered
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon cornstarch
3 cups milk
1/2 cup chicken broth
1 cup frozen peas
1 teaspoon chopped seeded jalapeno pepper
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese, divided
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 cup dry bread crumbs

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat.
Drain pasta; transfer to a greased 13-in. x 9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese.
Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Cheesy Pasta Pea Bake in Taste of Home June/July 2001, p18