Cavatappi with Tomatoes

Cavatappi with Tomatoes Recipe
Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield:

8 servings (serving size: 1 ramekin)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

September 2009
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