Cavatappi with Fontina Fall Vegetables recipes

Cavatappi with Fontina & Fall Vegetables recipes

Cavatappi with Fontina & Fall Vegetables recipes

By Food Republic
45 minutes

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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
Instructions

Cavatappi with Fontina & Fall Vegetables recipes serves 12 original recipe by Food Republic.

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Details
  • Servings:   12
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american

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