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Pasta butter flour milk parmesan grated scallions tomatoes basil Italian bread crusty olive oil garlic
Viewed: 67 - Published at: 6 years agoIngredients
- 14 ounces spiral pasta large
- 1/4 cup butter
- 1/3 cup all purpose flour
- 3 cups milk
- 2 3/4 ounces white cheddar grated
- 2 3/4 ounces Parmesan grated
- 3 1/2 ounces gorgonzola crumbled
- 4 scallions chopped
- 2 3/4 ounces sun-dried tomatoes pack in oil, chopped
- 1/2 bunch basil 1/2 shredded
- 8 ounces Italian bread crusty, torn
- 2 tablespoons olive oil
- 2 cloves garlic crushed
Method
- Preheat oven to 350°F. Grease a deep 10 cup baking dish. Cook pasta according to package instructions. Drain and transfer to a large bowl.
- Meanwhile, melt butter in a medium saucepan. Add flour and cook, stirring, for 1 min. Remove from heat. Gradually blend in milk. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat and simmer for 3 mins.
- Remove from heat and mix in cheeses. Add sauce to pasta. Stir in scallions, tomatoes and shredded basil. Season to taste. Pour into prepared dish.
- In a bowl, toss together torn bread, olive oil and garlic. Sprinkle bread over pasta and top with remaining basil. Bake for 15-20 mins until golden.
