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Cheesy Pasta Pea Bake

 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

2 of 2

Cheesy Pasta Pea Bake (continued)

Directions (continued)

  • 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.