- 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 or margarine
- 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
- Cook pasta according to package directions. In a skillet, saute mushrooms, onions and garlic in butter for 5 minutes. 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 and place in a greased 13-in. x 9-in. baking dish. Add cheese sauce and mix well. 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.
Reviews forCheesy Pasta Pea Bake
"I turned this into an Italian dish omitting the chiles, hot sauce and adding some parmesan cheese, finishing with Italian buttered bread crumbs."