Categories: Pasta
Ingredients
- 1 cup grape tomatoes, halved lengthwise
- 4 slices OSCAR MAYER Bacon, cut into 2-inch pieces
- 3 cups cavatappi, uncooked
- 3 Tbsp. olive oil
- 2 cloves garlic, minced
- 3 Tbsp. flour
- 2 cups milk
- 1-3/4 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/3 cup KRAFT Grated Parmesan Cheese, divided
- 1/4 cup thinly sliced fresh basil
Directions
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Heat oven to 425ºF.
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Spread tomatoes onto one side of parchment-covered rimmed baking sheet; spread bacon onto other side. Bake 15 min. or until bacon is crisp and tomatoes are roasted.
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Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/2 cups shredded cheese and 1/4 cup Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
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Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the tomatoes and basil; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
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Bake 15 min. or until heated through.