Ingredients
- 3 tbsp Butter
- 3 tbsp Cento Seasoned Bread Crumbs
- 2 Eggs
- 4 cups Milk
- 16 oz Shredded Italian Cheese Blend
- 1 can Cento Whole Cherry Tomatoes (28 oz)
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Nutmeg
- 1 lb Anna Cavatappi
- 1 cup Cento Seasoned Bread Crumbs
- 1 cup Pecorino Romano
- 3 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Preheat oven to 450ËšF. Grease a 9x13 casserole dish with butter, sprinkle with 3 tablespoons of breadcrumbs. In a medium bowl, beat eggs, then add milk, cheese, tomatoes, salt and nutmeg; set aside. If desired, set aside 5-8 cherry tomatoes to top casserole with. Cook pasta al dente according to package directions, drain and transfer into casserole dish. In a separate bowl, mix topping ingredients: 1 cup breadcrumbs, pecorino romano, 3 tablespoons oil. Evenly distribute cheese mixture onto pasta, then sprinkle breadcrumb mixture on top. Bake 20-25 minutes until golden brown. Serves 4-6.
