Cheesy Baked Cavatappi with Onions and Peppers

Cheesy Baked Cavatappi with Onions and Peppers
Photo by Randy Mayor

Ingredients

  • 1 ½ teaspoons butter
  • ¾ teaspoon salt
  • 4 ounces Gruyère cheese, shredded (1 cup)
  • 1 teaspoon olive oil
  • 4 ounces sharp white cheddar cheese, shredded (1 cup)
  • 12 ounces uncooked cavatappi (about 4 cups)
  • Dash of ground red pepper
  • + 25 more ingredients
    • 1 ounce all-purpose flour (about 1/4 cup)
    • 1 ½ cups chopped onion
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon olive oil
    • 2 ½ cups 1% low-fat milk
    • 4 ounces sharp white cheddar cheese, shredded (1 cup)
    • 12 ounces uncooked cavatappi (about 4 cups)
    • 4 ounces Gruyère cheese, shredded (1 cup)
    • 2 ½ cups chopped red bell pepper (about 2 large peppers)
    • 1 ½ cups chopped onion
    • Dash of ground red pepper
    • 1 ounce all-purpose flour (about 1/4 cup)
    • Dash of ground nutmeg
    • Dash of ground nutmeg
    • 2 ½ cups 1% low-fat milk
    • 2 ½ cups chopped red bell pepper (about 2 large peppers)
    • 1 ½ teaspoons butter
    • Chopped fresh parsley (optional)
    • ¾ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • Chopped fresh parsley (optional)
    • 2 tablespoons dry breadcrumbs
    • 2 tablespoons dry breadcrumbs
    • Cooking spray
    • Cooking spray

Preheat oven to 350°. 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 m...

View full recipe at My Recipes

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