Cavatappi With Tomatoes
Ingredients
- 1 teaspoon chopped fresh thyme ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 2 pints grape tomatoes, halved ⓘ
- Cooking spray ⓘ
- 2 1/4 teaspoons salt, divided ⓘ
- 1 pound cavatappi pasta ⓘ
- 2 slices applewood-smoked bacon, finely chopped ⓘ
- 1 cup finely chopped onion ⓘ
- 6 tablespoons all-purpose flour ⓘ
- 2 teaspoons minced fresh garlic (about 2 cloves) ⓘ
- 4 cups fat-free milk, divided
- 1 1/2 cups (6 ounces) finely shredded fontina cheese ⓘ
- 3/4 cup (3 ounces) crumbled blue cheese ⓘ
- 1/4 cup chopped fresh chives ⓘ
- 1 1/2 cups panko (Japanese breadcrumbs) ⓘ
Instructions
- Preheat oven to 250°.
- Combine first 3 ingredients on a lightly sprayed jelly-roll pan. Bake at 250° for 3 hours. Preheat broiler.
- Bring 6 quarts water to a boil. Add 2 teaspoons salt and pasta; cook 8 minutes or until al dente. Drain.
- 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.
Nutrition & Diet Analysis (per serving)
1276
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).