Gratin of Cavatappi, Tomatoes and Chevre (fancy mac and cheese)

By dhoffmanlatter

Ingredients

• 2 cups cavatappi (8 oz) or other small tubular pasta
• 1 lb roma tomatoes, cut into 1/2-inch dice
• 1/4 teaspoon thyme
• 4 ounces goat cheese, crumbled
• 3 garlic cloves, finely chopped
• 1 tablespoon finely shredded basil
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup reduced-sodium chicken vegetable stock
• 1/2 cup plain bread crumbs

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. Bring salted water to a boil in a large saucepan, add pasta and cook until tender but firm, 6 to 8 minutes. Drain into a colander.

3. In a medium bowl, combine the cooked pasta with the tomatoes, thyme, goat cheese, garlic, basil, parsley, salt and pepper. Toss to mix well.

4. Coat a 9 x 12-inch baking pan with olive oil and place pasta mixture into dish. Evenly pour vegetable broth over pasta, then sprinkle with bread crumbs.

5. Bake for 25 to 30 minutes, or until top is golden brown and crusty.

Note: Cavatappi can be substituted with rice, orzo or couscous.