Cheesy Baked Cavatappi with Onions and Peppers

Randy Mayor
Determining an accurate cup measure of a wavy pasta, such as cavatappi, can be tricky; weighing the pasta is simpler. And it's much easier to weigh the amount of cheese you need and shred it all at once.

Yield:

8 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 361
Caloriesfromfat 30 %
Fat 12.2 g
Satfat 6.3 g
Monofat 3.8 g
Polyfat 1.1 g
Protein 17.1 g
Carbohydrate 46.1 g
Fiber 1.7 g
Cholesterol 36 mg
Iron 2.3 mg
Sodium 421 mg
Calcium 360 mg

Ingredients

1 teaspoon olive oil
1 1/2 cups chopped onion
2 1/2 cups chopped red bell pepper (about 2 large peppers)
12 ounces uncooked cavatappi (about 4 cups)
2 1/2 cups 1% low-fat milk
1 ounce all-purpose flour (about 1/4 cup)
1 1/2 teaspoons butter
4 ounces sharp white cheddar cheese, shredded (1 cup)
4 ounces Gruyère cheese, shredded (1 cup)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
Dash of ground red pepper
Cooking spray
2 tablespoons dry breadcrumbs
Chopped fresh parsley (optional)

Preparation

Preheat oven to 350°.

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until crisp-tender. Add bell pepper; sauté 3 minutes. Remove mixture from pan; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine milk and flour in a medium bowl, stirring with a whisk. Melt butter in saucepan over medium-high heat; add milk mixture, stirring with a whisk. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat; gradually add cheeses, stirring with a whisk until cheeses melt. Stir in salt, black pepper, nutmeg, and ground red pepper. Add onion mixture and pasta, stirring well to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over pasta mixture. Bake at 350° for 35 minutes or until bubbly. Garnish with parsley, if desired.

Note:

Judy Lockhart,

June 2005