1 pkg (16 oz) rigatoni or penne pasta
2 large eggs
1 c milk
1 c shredded part-skim milk mozzarella (4 oz)
1 c grated Italian cheese
1 container (15 oz) part-skim ricotta cheese
4 oz sliced pepperoni, cut into slivers (1 cup)
1 pkg (10 oz) frozen peas
½ teaspoon salt
¼ teaspoon pepper
1. Cook pasta in boiling water as directed by package label.
2. Meanwhile, preheat oven to 375 degrees. Grease 3 to 3 ½ quart casserole (2 inches deep) or 13x9 glass baking dish.
3. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, grated cheese, ricotta, pepperoni, frozen peas, salt and pepper until well combined.
4. Drain pasta. Add pasta to cheese mixture and toss to coat. Transfer pasta 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.
Prep Time: 25 minutes plus 5 minutes for standing
Bake Time: 20 minutes
6 main-dish servings (each serving about 675 calories)
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