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

Cavatappi with Fontina & Fall Vegetables

Eats Now Editorial Team · 1634 kcal · Vegetarian

Cavatappi with Fontina & Fall Vegetables – a delicious recipe with olive oil, red bell pepper, zucchini, carrots, cavatappi, bechamel sauce. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Cavatappi with Fontina & Fall Vegetables

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