Cavatappi with Tomatoes
Ingredients
- 1 ½ cups (6 ounces) finely shredded fontina cheese
- 1 ½ cups panko (Japanese breadcrumbs)
- 6 tablespoons all-purpose flour
- 2 teaspoons minced fresh garlic (about 2 cloves)
- 2 ¼ teaspoons salt, divided
- ¾ cup (3 ounces) crumbled blue cheese
- ½ teaspoon freshly ground black pepper
- + 9 more ingredients
-
- 1 pound cavatappi pasta
- 2 pints grape tomatoes, halved
- 4 cups fat-free milk, divided
- 2 slices applewood-smoked bacon, finely chopped
- 1 cup finely chopped onion
- 1 tablespoon butter, melted
- ¼ cup chopped fresh chives
- 1 teaspoon chopped fresh thyme
- Cooking spray
1. Preheat oven to 250°.2. Combine first 3 ingredients on a lightly sprayed jelly-roll pan. Bake at 250° for 3 hours. Preheat broiler.3. Bring 6 quarts water to a boil. Add 2 teaspoons salt and pasta; cook 8 minutes or until al dente. Drain.4. Cook bacon in a saucepan; remove. Cook onion in dripp...
You also might like
Cavatappi Niçoise Recipe

Pan-Seared Chicken with Artichokes and Pasta Recipe

Chicken Cacciatore Sicilian-Style Recipe

Pasta with Asiago Cheese and Spinach Recipe

Easy Bistro Chicken Recipe

Pasta with Lentil Bolognese Recipe

Best Wine Deals
-
$19.9920% offNeyers Merlot Napa 2012
-
$19.1917% offPeregrine Riesling 2007
Comments