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Cheesy Pasta Pea Bake

Total Time

Prep: 15 min. Bake: 35 min.


12 servings

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 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 whole 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 shredded cheddar cheese, divided
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1/4 cup dry bread crumbs


  1. 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.
  2. Drain pasta; transfer to a greased 13x9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese.
  3. Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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