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Cheesy Pasta Pea Bake

Total Time

Prep: 15 min. Bake: 35 min.

Makes

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.

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 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

Directions

  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.

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Reviews

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Average Rating:
  • Michellesuette
    Apr 1, 2011

    I turned this into an Italian dish omitting the chiles, hot sauce and adding some parmesan cheese, finishing with Italian buttered bread crumbs.

  • cobysmom
    Aug 27, 2010

    i left out the mushrooms and added ground beef this was yummy! makes a great casserole

  • accessdenied6875
    Sep 6, 2008

    No comment left

  • FriedaG
    Feb 3, 2007

    No comment left