Rating: 4 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 1
  • 4 star values: 8
  • 5 star values: 5

The classic Italian salad gets a kick of creamy comfort in this deliciously light hybrid recipe.

Mary Drennen
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Food Styling: Kellie Gerber Kelley; Prop Styling: Lindsay Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Combine tomatoes and 2 teaspoons oil on a jellyroll pan. Broil 3 minutes or until tomatoes begin to break down.

  • Cook pasta in a large saucepan according to package directions, omit­ting salt and fat. Drain. Return pasta to pan.

  • Heat a small saucepan over medium heat. Add ­remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6-ounce) gratin dishes coated with cooking spray. Sprinkle panko and red pepper over pasta mixture. Broil 2 minutes or until panko is browned. Garnish with basil leaves, if desired.

Nutrition Facts

391 calories; fat 13.9g; saturated fat 5.7g; mono fat 5.5g; poly fat 0.9g; protein 21g; carbohydrates 46g; fiber 3g; cholesterol 26mg; iron 2mg; sodium 603mg; calcium 436mg.
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