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1.Preheat oven to 400degreesF.
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2.
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Lightly butter a 9- by 13-inch casserole dish.
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Bring a large pot of cold water to a boil and generously salt.
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Add pasta and boil, stirring occasionally, until almost al dente, about 8 minutes.
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Drain pasta, transfer to a large bowl, and cool slightly.
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3.
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Melt butter with garlic clove in a medium skillet over medium heat.
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Add bread crumbs, parsley, and thyme and toss together.
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Remove garlic clove; set crumbs aside.
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4.
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Toss pasta with cheeses.
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Fold in bechamel sauce.
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Mix in tomatoes, red pepper, salt, and pepper.
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Transfer to prepared baking dish and scatter bread crumbs over top.
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Bake until sauce bubbles and crumbs crisp and brown, 25 to 30 minutes.
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Let rest for 10 minutes before serving.
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Melt butter in a medium saucepan over medium heat.
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Stir in flour with a wooden spoon and cook about 2 minutes.
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Slowly whisk in milk and bring to a boil.
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Add parsley, thyme, bay leaf, and onion.
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Reduce heat to a gentle simmer and cook, whisking occasionally, until sauce is thick, about 15 minutes.
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Remove herbs and onion and season with 1/2 teaspoon salt, nutmeg, and pepper.
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Calories: 747
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Total Fat: 33.5 grams
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Saturated Fat: 19.5 grams
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Total Carbohydrate: 78 grams
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Protein: 31 grams
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Sodium: 1240 milligrams
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Cholesterol: 98 milligrams
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31
Fiber: grams
