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

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.

Judy Lockhart
Recipe by Cooking Light June 2005

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

361 calories; calories from fat 30%; fat 12.2g; saturated fat 6.3g; mono fat 3.8g; poly fat 1.1g; protein 17.1g; carbohydrates 46.1g; fiber 1.7g; cholesterol 36mg; iron 2.3mg; sodium 421mg; calcium 360mg.
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