Paccheri and Cheese with Peas and Mint
A luxurious baked pasta dish combining paccheri with a rich cheese sauce, fresh peas, and aromatic herbs. This elegant comfort food features a blend of Parmesan, Fontina, and ricotta cheeses, brightened with fresh mint, parsley, and lemon zest.
Ingredients
- •¼ cup unsalted butter
- •1⅚ cup grated Parmesan
- •¼ cup all-purpose flour
- •4 cups whole milk
- •1 cup shredded Fontina cheese
- •1 whole large egg
- •to taste Kosher salt and black pepper
- •1 pound paccheri rigati
- •1 cup peas
- •2 cups arugula
- •1⅛ cup flat-leaf parsley
- •⅝ cup fresh mint
- •1 cup ricotta
- •½ teaspoon lemon zest
Cooking Instructions
- 1.
Butter pan. Dust pan all over with 1/3 cup Parmesan. Melt 1/4 cup butter in a large saucepan over medium heat. Add flour; whisk for 2 minutes. Gradually whisk in milk. Bring to a simmer, whisking often. Reduce heat to medium. Cook, whisking frequently, until sauce is thickened, about 20 minutes. Remove from heat. Whisk in Fontina and 1 cup Parmesan. Add egg; whisk to blend. Season with salt and pepper. Cover sauce and keep warm.
25 min
- 2.
Arrange a rack in upper third of oven; preheat to 375°F. Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking). Using a large slotted spoon, transfer pasta to a large bowl. Add peas to pasta water; cook until just tender, about 1 minute. Drain peas; add to bowl with pasta. Stir in cheese sauce. Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate.
15 min
- 3.
Transfer half of pasta mixture to prepared pan. Mix ricotta and lemon zest in a small bowl; dot half of ricotta mixture over pasta. Spoon remaining pasta mixture into pan and dot with remaining ricotta mixture. Sprinkle with 1/4 cup Parmesan.
10 min
- 4.
Bake pasta for 30 minutes. Sprinkle with remaining 1/4 cup Parmesan. Bake pasta until top is golden brown, about 10 minutes longer. Let rest for 30 minutes; remove pan sides. Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges.
70 min