Cavatappi with Fontina Fall Vegetables recipes

Ingredients

• 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

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