Shelly's Recipe

BAKED RIGATONI CASSEROLE

Category: Pasta - Baked

2 (16 oz) pkg rigatoni or ziti, cooked al dente
14 tbsp butter
1/2 cup flour
7 cups milk
2 cups grated parmesan cheese
1 (20 oz) pkg frozen peas, thawed
2 (14 1/2 oz) cans diced tomatoes
1 cup loosely packed basil leaves, cut into strips
1/2 cup plain dried bread crumbs

Preheat oven to 350. In a saucepan, melt 10 tbsp butter. Stir in flour and cook 3 minutes, stirring constantly. With a wire whisk, gradually blend in milk. Increase heat to medium and cook, stirring frequently, until mixture boils and thickens, about 20 minutes. Stir in 2 tsp salt and 1 1/2 cups parmesan cheese. Pour sauce over rigatoni in saucepan, stirring to combine. Stir in peas, tomatoes with juice and basil. Spoon rigatoni mixture into 2 casserole dishes.

In a small saucepan over low heat, melt remaining 4 tbsp butter. Remove form heat and stir in bread crumbs and remaining 1/2 cup cheese. Sprinkle over rigatoni. Bake until hot and bubbly, about 30-35 minutes.