Instructions: Preheat oven to 350 F. Lightly oil a 3-quart baking dish or coat it with non-stick spray. Coat dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water o to boil for cooking pasta.

In a heavy medium saucepan, heat 1 tablespoon oil over medium heat. Add flour and cook, whisking, until smooth and slightly thickened, 3 to 4 minutes. Add nutmeg. Season with salt and pepper. Transfer to a bowl; set aside to cool.

In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion and saute until softened, about 5 minutes. Add peas and cook for 4 minutes longer. Season with salt and pepper. Add to milk mixture.

Meanwhile, cook rigatoni in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss with reserved sauce and vegetables.

Stir in fontina.

Spoon pasta mixture into prepared baking dish. In a small bowl, mix remaining 1/4 breadcrumbs and Parmesan. Sprinkle evenly over pasta.

Bake pasta for 30 to 45 minutes, or until golden and bubbly. Let stand for 10 minutes befor serving.

NOTES : The pasta mixture will keep, covered, in the refrigerator for up = to 2 days.

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