Ingredients
kosher salt
1 lb. cavatappi
1/2 c. (1 stick) Unsalted butter
2 cloves garlic, minced
1/2 c. flour
5 c. whole milk
1/2 tsp. Italian seasoning
pinch of crushed red pepper flakes
Freshly ground black pepper
4 c. shredded mozzarella
1 c. freshly grated Parmesan
4 tomatoes, sliced
2 tbsp. fresh basil, sliced
1/4 c. Italian bread crumbs
Balsamic glaze, for drizzling
Preparation
Step 1Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside. Step 2In a large saucepan over medium heat, melt 1 stick butter. Stir in garlic then sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Step 3Pour in milk and whisk until combined. Season with Italian seasoning, red pepper flakes, salt, and pepper. Let simmer until starting to thicken, about 5 minutes. Step 4Remove pan from heat and whisk in mozzarella then 1 cup Parmesan. Continue whisking until smooth. Stir in cooked pasta and transfer to prepared baking dish. Step 5Sprinkle Italian bread crumbs on top then cover the top with tomato slices. Season the tomatoes with salt and pepper. Step 6Bake until bubbly and golden, 25 to 30 minutes. Garnish with basil and drizzle with balsamic glaze. Let sit 10 minutes before serving.
