Oven-Baked Cavatappi With Red Peppers and Ricotta

Main Dishes, Vegetarian, <401 cal,

Per Serving Oven-Baked Cavatappi With Red Peppers and Ricotta
Makes: 16
Serving Size: 3/4 cup
Calories	210
Fat	5	g
Saturated Fat	2.3	g
Trans Fat	0	g
Carbohydrate	30	g
Fiber	2	g
Sugars	5	g
Cholesterol	15	mg
Sodium	235 mg (without added salt)
Protein	11	g
Choices: Starch 1.5, Vegetable 1, Medium-fat meat 1

Ingredients

1	lb.	cavatappi, fusilli, or penne pasta
Sauce
1	tsp.	olive oil
1/4	lb.	diced prosciutto
3	med.	red peppers, seeded, cored, and diced
1	large	onion, diced
4		garlic cloves, minced
2	tsp.	dried oregano
1/4	tsp.	crushed red pepper flakes
1		(14.5 oz.) can diced tomatoes, drained
1	Tbsp.	fresh minced thyme
1 1/2	cups	1% milk
1/4	cup	flour
15	oz.	part-skim ricotta cheese

1/4	cup	Pecorino Romano cheese
	pinch	nutmeg
		Kosher or sea salt and fresh-ground black pepper to taste
Topping
2		slices whole wheat bread, crusts removed
1/4	cup	grated Pecorino Romano cheese
		Kosher or sea salt and fresh-ground pepper to taste
1	tsp.	olive oil

Cook the pasta according to package directions, but no more than about 6 to 7 minutes. You want the pasta very al dente, as it will continue to bake in the oven. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the prosciutto and sauté for 3 minutes. Add in the peppers, onion, and garlic, and sauté for 6 to 7 minutes or until tender. Add in the oregano and crushed red pepper, and sauté for 1 minute. Add in the tomatoes and cook for 2 minutes. Remove the pepper-tomato mixture from the heat, and stir in the thyme. Set aside.
Preheat the oven to 450°F. In a large bowl, whisk together the milk and flour until very smooth. Add in the ricotta and the first d cup of Pecorino Romano cheese, and continue to whisk until very smooth. Add in the nutmeg, salt, and pepper.
Combine the cooked pasta with the pepper-tomato mixture and stir well. Add in the ricotta mixture and mix well. Pour the pasta into a 13-inch shallow baking pan (preferably only 2 inches deep). A shallow pan provides more surface area for a crispy crust and allows the interior to cook through more quickly, keeping the sauce moist.
Prepare the topping: In a food processor or blender, make crumbs of the whole wheat bread. You should have about a cup. Combine the crumbs with the Pecorino Romano cheese, salt, and pepper, and drizzle with olive oil. Sprinkle the topping on the pasta, and bake uncovered for 25 minutes. Serve immediately.