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Cavatappi with Tomatoes

  • 8servings
  • 500calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon chopped fresh thyme

  2. 1/2 teaspoon freshly ground black pepper

  3. 2 pints grape tomatoes, halved

  4. Cooking spray

  5. 2 1/4 teaspoons salt, divided

  6. 1 pound cavatappi pasta

  7. 2 slices applewood-smoked bacon, finely chopped

  8. 1 cup finely chopped onion

  9. 6 tablespoons all-purpose flour

  10. 2 teaspoons minced fresh garlic (about 2 cloves)

  11. 4 cups fat-free milk, divided

  12. 1 1/2 cups (6 ounces) finely shredded fontina cheese

  13. 3/4 cup (3 ounces) crumbled blue cheese

  14. 1/4 cup chopped fresh chives

  15. 1 1/2 cups panko (Japanese breadcrumbs)

  16. 1 tablespoon butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 250°.

  2. Combine first 3 ingredients on a lightly sprayed jelly-roll pan. Bake at 250° for 3 hours. Preheat broiler.

  3. Bring 6 quarts water to a boil. Add 2 teaspoons salt and pasta; cook 8 minutes or until al dente. Drain.

  4. Cook bacon in a saucepan; remove. Cook onion in drippings 4 minutes. Add flour and garlic; cook 1 minute. Stir in 1 cup milk. Gradually add 3 cups milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes. Stir in cheeses. Add 1/4 teaspoon salt, bacon, tomatoes, and chives. Add pasta. Divide among 8 (10-ounce) lightly sprayed ramekins. Combine panko and butter; sprinkle over pasta. Broil 5 minutes.

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