Cavatappi with Fontina & Fall Vegetables
- 2 tablespoons olive oil
- 1 large red bell pepper, julienned
- 2 medium zucchini, julienned
- 2 medium carrots, julienned
- 1 1/2 pounds cavatappi or other tubular pasta
- 6 cups bechamel sauce
- 1/2 pound, plus 1/2 cup fontina, grated
- 1/2 pound, plus 1/2 cup aged gruyere, grated
- 4 sprigs fresh thyme, leaves only
- 1 tablespoon tabasco sauce
- 2 cups plain breadcrumbs
- 4 tablespoons unsalted butter, melted
- 1 egg, beaten
- kosher salt to taste
- Produce
- Carrots, medium (2)
- Red bell pepper, large (1)
- Thyme, fresh (4 sprigs)
- Zucchini, medium (2)
- Condiments
- Bechamel sauce (6 cups)
- Tabasco sauce (1 tablespoon)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Cavatappi or other tubular pasta (1 1/2 pounds)
- Bread & Baked Goods
- Breadcrumbs, plain (2 cups)
- Dairy
- Butter, unsalted (4 tablespoons)
- Refrigerated
- Egg (1)
- Other
- 1/2 pound, plus 1/2 cup fontina, grated
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published November 14, 2011 (1 year ago).
2 people saved this recipe.
