Cavatappi with Tomatoes

Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield: 8 servings (serving size: 1 ramekin)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 500
  • Fat: 15.5g
  • Saturated fat: 8.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 24.7g
  • Carbohydrate: 65.2g
  • Fiber: 3.5g
  • Cholesterol: 45mg
  • Iron: 3mg
  • Sodium: 755mg
  • Calcium: 328mg

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. 1. Preheat oven to 250°.
  2. 2. Combine first 3 ingredients on a lightly sprayed jelly-roll pan. Bake at 250° for 3 hours. Preheat broiler.
  3. 3. Bring 6 quarts water to a boil. Add 2 teaspoons salt and pasta; cook 8 minutes or until al dente. Drain.
  4. 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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