Rating: 2.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

The breadcrumb and Parmesan mixture forms a gratin-style topping that adds a light crunchiness. Bake this dish the night before, and reheat single servings in the microwave the next day.

Maureen Callahan
Recipe by Cooking Light March 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
10 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Cover a baking sheet with aluminum foil, and coat foil with cooking spray. Arrange tomato slices in a single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle with thyme, 1/4 teaspoon salt, and garlic. Bake at 400° for 35 minutes or until tomatoes start to dry out.

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

  • Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add cheddar, fontina, remaining 1/2 teaspoon salt, and pepper, stirring until cheese melts. Remove from heat. Stir in tomatoes and pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Combine grated Parmesan cheese, breadcrumbs, and paprika; sprinkle over pasta mixture. Bake at 400° for 25 minutes or until bubbly.

Nutrition Facts

411 calories; calories from fat 31%; fat 14g; saturated fat 6.9g; mono fat 2.9g; poly fat 0.9g; protein 22.8g; carbohydrates 49.9g; fiber 4.7g; cholesterol 39mg; iron 2.5mg; sodium 638mg; calcium 414mg.
Advertisement
Advertisement