This creamy classic gets a fresh makeover with a topping of tomato slices, breadcrumbs and basil.
Serving Size:
6
Active Time:
25 min.
Total Time:
1 hr., 55 min.
Ingredients
- 6 oz. ziti pasta
- 1½ cups heavy cream
- 2 eggs
- ½ cup grated Parmesan cheese
- 1 clove garlic, minced
- ⅛ tsp. cayenne pepper
- 1½ cups finely shredded fontina cheese (6 oz.)
- ½ cup seasoned Panko breadcrumbs
- 2 tomatoes, sliced
- ¼ cup fresh basil leaves
Instructions
- Heat oven to 350°F. Coat 2-qt. baking dish with cooking spray. Cook pasta according to package directions until al dente; drain. In large bowl, whisk together cream, eggs, Parmesan, garlic and cayenne; stir in 1 cup fontina, then pasta. Transfer to baking dish.
- In bowl, combine remaining fontina and breadcrumbs. Arrange tomatoes over pasta; sprinkle with breadcrumb mixture. Coat with cooking spray. Bake until bubbly and golden, 30-35 min. Let stand 10 min. before serving. Top with basil leaves.
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