Name: Paccheri and Cheese with Peas and Mint
Yield: 6 to 8 Servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter plus more for pan; 1/3 cup plus 1 1/2 cups grated Parmesan, divided (about 3 1/2 ounces total); 1/4 cup all-purpose flour; 4 cups whole milk; 1 cup shredded Fontina cheese; 1 large egg; Kosher salt and freshly ground black pepper; 1 pound paccheri rigati or rigatoni; 1 cup shelled fresh or frozen peas; 2 cups coarsely chopped arugula; 1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley; 1/2 cup plus 2 tablespoons coarsely chopped fresh mint; 1 cup ricotta (about 9 ounces); 1/2 teaspoon finely grated lemon zest; 9"-diameter springform pan

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Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

Recipe notes