Cheesy Pasta Pea Bake
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.12 ServingsPrep: 15 min. Bake: 35 min.
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