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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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So easy and so, so tasty. Was given to me by next door neighbor and have been hooked ever since. Ingredients:
8 ounces rigatoni pasta |
2 tablespoons butter |
1/2 onion, chopped |
8 ounces sweet peas |
15 1/2 ounces diced tomatoes |
1/2 cup heavy cream |
8 ounces mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded |
salt and pepper |
Directions:
1. Pre-heat oven to 375 degrees.
2. Cook pasta according to directions, drain.
3. In large skillet, melt butter, then add chopped onion and cook, over medium heat, until softened. Stir in peas, tomatoes and cream. Let simmer for a couple of minutes, adding salt and pepper to your taste.
4. Add drained pasta to the skillet and mix well with ingredients. Stir in mozarella cheese and half of the parmesan cheese. Mix well.
5. Pour into a casserole dish and sprinke remaining parmesan cheese on top.
6. Bake for 40 minutes, covering with foil if necessary.
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