Title: Rigatoni and Cheese with Basil And Sun-Dried Tomatoes
Categories: Side Herb Cheese Pasta
Yield: 6 Servings

12	oz	Rigatoni or other macaroni- type pasta
2	tb	Butter
1/3	c	Onion, finely chopped
2	tb	Flour
1/4	ts	Salt
1/4	ts	White pepper
2 1/2	c	Low-fat milk
6	oz	Sharp cheddar cheese, cubed
1/3	c	Fresh basil, chopped
1/4	c	Sun-dried tomatoes in oil, chopped, drained and dried betwee

Preheat oven to 350 deg. F.

Cook the rigatoni according to package directions. and drain. Melt the butter, saute the onions until tender, and blend in the flour, salt and pepper. Stir until light golden in color, then add the milk. Bring to a boil, stirring constantly. Reduce heat and cook, stirring constantly, un- til thickened and bubbly, about 2 mins. Add the cheese, stirring until melted. Remove from heat and add the rigatoni, basil and tomatoes. Trans- fer to a 9" x 13" baking dish that has been coated with cooking spray. Bake at 350 F for 30 mins. Serve.

Source: The Herb Companion Feb/March 1995

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