How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cavatappi with Fontina & Fall Vegetables?

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large red bell pepper, julienned, 2 medium zucchini, julienned, 2 medium carrots, julienned, and more.

Is Cavatappi with Fontina & Fall Vegetables suitable as vegetarian?

Yes, Cavatappi with Fontina & Fall Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Cavatappi with Fontina & Fall Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cavatappi with Fontina & Fall Vegetables Recipe

Name: Cavatappi with Fontina & Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large red bell pepper, julienned; 2 medium zucchini, julienned; 2 medium carrots, julienned; 1 1/2 pounds cavatappi or other tubular pasta; 6 cups bechamel sauce; 1/2 pound, plus 1/2 cup fontina, grated; 1/2 pound, plus 1/2 cup aged gruyere, grated; 4 sprigs fresh thyme, leaves only; 1 tablespoon tabasco sauce; 2 cups plain breadcrumbs; 4 tablespoons unsalted butter, melted; 1 egg, beaten; kosher salt to taste

Try this homemade Cavatappi with Fontina & Fall Vegetables recipe the whole family will love. Made with olive oil, red bell pepper, zucchini and carrots…

This Cavatappi with Fontina & Fall Vegetables relies on simple, everyday ingredients such as olive oil, medium zucchini, julienned, medium carrots, julienned and bechamel sauce. It comes together quickly and makes 4 servings, at about 1634 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

1634

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Cavatappi with Fontina & Fall Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

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