You may also like
Categories:
rotini pasta butter flour milk Cheddar cheese Parmesan cheese green onions tomatoes basil torn crusty Italian bread olive oil garlic basil
Viewed: 75 - Published at: 5 years agoIngredients
- 14 oz rotini pasta
- 4 tbsp (1/2 stick) butter, chopped
- 1/3 cup flour
- 3 cups milk
- 3/4 cup grated Cheddar cheese
- 3/4 cup grated Parmesan cheese
- 4 None green onions, thinly sliced
- 1/2 cup sun-dried tomatoes, drained and coarsely chopped
- 1/4 cup chopped basil
- 3 cups torn crusty Italian bread
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1/4 cup basil leaves
Method
- Preheat oven to 350°F. Lightly grease a deep 2 1/2-quart baking dish.
- Cook pasta according to package directions. Drain well; return to pan.
- Meanwhile, for the bechamel sauce, melt butter in a medium saucepan on medium-high heat. Add flour; cook, stirring, 1 min. Remove from heat; gradually stir in milk. Return to heat; cook, stirring, until boiling. Reduce heat to low; simmer 3 mins. Remove from heat.
- Stir in cheeses. Stir in onion, tomato and shredded basil. Add to pasta; season to taste. Pour into prepared dish. Sprinkle with combined bread, oil, and garlic.
- Bake 15-20 mins, until golden. Sprinkle with basil leaves.
