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Cavatappi with Tomatoes

Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: 1 ramekin)

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)
  • 1 tablespoon butter, melted

Nutrition Information

  • calories 500
  • fat 15.5 g
  • satfat 8.4 g
  • monofat 4.6 g
  • polyfat 1.3 g
  • protein 24.7 g
  • carbohydrate 65.2 g
  • fiber 3.5 g
  • cholesterol 45 mg
  • iron 3 mg
  • sodium 755 mg
  • calcium 328 mg

How to Make It

  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.