Page 112 - One-Dish Meals

Pepperoni Rigatoni Bake

Serve this simple, hearty dish with a green salad to lighten things up.

P R E P 25 minutes C O O K 20 minutes M A K E S 6 main-dish servings

1 package (16 ounces) rigatoni or 1 container (15 ounces) part-skim
penne pasta ricotta cheese
2 large eggs 4 ounces sliced pepperoni, cut into
slivers (1 cup)
1 cup whole milk
1 package (10 ounces) frozen peas
1 cup shredded part-skim mozzarella
cheese (4 ounces) 1 ⁄2 teaspoon salt
1 cup grated Parmesan cheese 1 ⁄4 teaspoon ground black pepper
(3 ounces)

1. In large saucepot, cook pasta as label directs.

2. Meanwhile, preheat oven to 375˚F. Grease 3- to 3 ⁄2-quart casserole (about
1
2 inches deep) or 13" by 9" glass baking dish.
3. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella,
Parmesan,ricotta,pepperoni,frozen peas,salt,and pepper until well combined.

4. Drain rigatoni.Add rigatoni to cheese mixture and toss to coat.Transfer riga-
toni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until
edges are golden and center is almost set. Let stand 5 minutes before serving.

E A C H S E R V I N G About 675 calories | 39 g protein | 70 g carbohydrate |
26 g total fat (13 g saturated) | 134 mg cholesterol | 1,280 mg sodium.

112 Pastas & Pies