Cavatappi with Fontina & Fall Vegetables
You can never have too many side dish recipes, so give Cavatappi with Fontina & Fall Vegetables a try. This recipe serves 12. One serving contains 601 calories, 12g of protein, and 9g of fat. For $1.13 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Food Republic has 225 fans. A mixture of breadcrumbs, bbq sauce, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Autumn. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Similar recipes include Cavatappi with Bacon and Summer Vegetables, Warm Farro Salad With Roasted Vegetables And Fontina, and Crostini With Fontinan and Tomato Marmalade From 'The Glorious Vegetables of Italy.
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups plain breadcrumbs
2 medium carrots, julienned
1 1/2 pounds cavatappi or other tubular pasta
1 egg, beaten
4 sprigs fresh thyme, leaves only
6 cups bechamel sauce
kosher salt to taste
2 tablespoons olive oil
1 large red bell pepper, julienned
1 tablespoon tabasco sauce
4 tablespoons unsalted butter, melted
2 medium zucchini, julienned
1/2 pound, plus 1/2 cup fontina, grated
1/2 pound, plus 1/2 cup aged gruyere, grated
Equipment:
sauce pan
frying pan
whisk
oven
pot
bowl
baking pan
Cooking instruction summary:
Directions: Heat a large skillet over medium-high heat and saute the vegetables in the olive oil until just cooked through, about 3 minutes, and set aside.Cook pasta to al dente, drain and return to pot.While pasta is cooking, gradually whisk half a pound of grated fontina, half a pound of grated gruyere, half the thyme leaves and the tabasco sauce into bechamel in a large saucepan over low heat until smooth and creamy.Preheat oven to 375F.Mix breadcrumbs, melted butter, remaining thyme and reserved 1/2 cups each of fontina and gruyere in a medium bowl.Pour bechamel over pasta, add vegetables and beaten egg and stir gently to thoroughly combine. Add salt to taste.Spread pasta evenly in a large casserole or baking dish, then sprinkle evenly with breadcrumb, herb and cheese mixture.Bake for 30 minutes, or until breadcrumbs are browned and crisp. Allow to rest for 20 minutes before serving.
Step by step:
1. Heat a large skillet over medium-high heat and saute the vegetables in the olive oil until just cooked through, about 3 minutes, and set aside.Cook pasta to al dente, drain and return to pot.While pasta is cooking, gradually whisk half a pound of grated fontina, half a pound of grated gruyere, half the thyme leaves and the tabasco sauce into bechamel in a large saucepan over low heat until smooth and creamy.Preheat oven to 375F.
2. Mix breadcrumbs, melted butter, remaining thyme and reserved 1/2 cups each of fontina and gruyere in a medium bowl.
3. Pour bechamel over pasta, add vegetables and beaten egg and stir gently to thoroughly combine.
4. Add salt to taste.
5. Spread pasta evenly in a large casserole or baking dish, then sprinkle evenly with breadcrumb, herb and cheese mixture.
6. Bake for 30 minutes, or until breadcrumbs are browned and crisp. Allow to rest for 20 minutes before serving.
Nutrition Information:
covered percent of daily need
