Craving a meal that combines the creamy richness of Italian cheeses with the comforting embrace of perfectly cooked pasta? Look no further! This Rigatoni Cheese and Pea Casserole is about to become your new obsession. Imagine a dish so delectable, it transforms simple ingredients into a culinary masterpiece that will have your family begging for seconds. Whether you're a busy home cook or a passionate foodie, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb rigatoni
- 2 cups frozen peas
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 1 tsp dried basil
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente, typically 8-10 minutes. During the last 2 minutes of cooking, add the frozen peas to the boiling water.
- While the pasta is cooking, prepare the cheese mixture. In a large mixing bowl, combine ricotta cheese, egg, dried basil, salt, and pepper. Whisk together until smooth and well incorporated.
- Drain the pasta and peas in a colander, reserving about 1/4 cup of the pasta cooking water. Return the pasta and peas to the pot.
- Add the ricotta cheese mixture to the pasta and peas, stirring gently to coat evenly. If the mixture seems dry, add a small amount of the reserved pasta water.
- Transfer half of the pasta mixture to the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheeses over the layer.
- Add the remaining pasta mixture on top and finish by covering with the remaining mozzarella and Parmesan cheeses.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and golden brown and the casserole is heated through.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot, garnishing with additional fresh basil or parsley if desired. Pair with a light green salad or garlic bread for a complete meal.
Tips
- For the creamiest texture, ensure your ricotta is at room temperature before mixing.
- Don't overcook the pasta - aim for al dente to prevent mushiness in the final dish.
- The reserved pasta water is your secret weapon for achieving the perfect sauce consistency.
- For a golden, crispy top, broil the casserole for 2-3 minutes after baking if you want extra color.
- This dish can be prepared ahead and refrigerated - just add 10-15 minutes to the baking time if cooking from cold.
- Experiment with different cheese blends like adding some sharp cheddar for extra depth of flavor.
- Fresh herbs can elevate the dish - try adding some chopped fresh basil or parsley just before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
