Photo: Jan Smith
10 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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

Step 4

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.

Ratings & Reviews

Kvelez's Review

April 23, 2010
Good, but not great.

kipsnk's Review

April 24, 2009
Pretty bland and I made it according to the directions. The tomatoes were good and smelled wonderful as they were baking.

carolfitz's Review

November 13, 2008
Made to recipe except used crushed melba snack crackers instead of breadcrumbs for the topping. We like onion or garlic melba for a little bit of extra flavor.