Brooklyn-style Mac & Cheese

Ingredients

• 4 large plum tomatoes, cut into 8 wedges
• 6 cloves of garlic, cut in half
• 1 lb (500 g) mild Italian sausages, sliced into ½-inch (1 cm) rounds
• 1 lb (500 g) cavatappi (scoobi doo) pasta
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 2 cups (500 mL) 2% milk
• 3 tsp (15 mL) salt, divided
• 2 tsp (10 mL) freshly ground black pepper
• 1 tsp (5 mL) red chili flakes (optional)
• 2 cups (500 mL) Ricotta, divided
• 24 (240 g) Bocconcini
• 2 tbsp (30 mL) each fresh oregano and flat-leaf parsley, chopped
• ½ cup (125 mL) breadcrumbs, toasted
• 6 tbsp (90 mL) fresh basil, chopped

Instructions

1. Preheat oven to 400°F (200°C). Butter a 13 x 9-inch (3 L) baking dish.
2. On large rimmed nonstick baking sheet, in a single layer, place tomatoes and garlic; season with a pinch of salt and pepper. Bake 5 min; remove from oven and add sausages in a single layer. Bake 15 to 20 min or until tomatoes are soften and sausages are golden brown.
3. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
4. In large pot, melt butter over medium heat. Stir in flour; cook, stirring for 2 minutes. Whisk in milk; bring to boil while whisking. Reduce heat; cook, whisking for 5 minutes or until thickened. Season with 2 tsp (10 mL) each of salt and pepper and add chili flakes, if using.
5. Remove from heat; stir in 1½ cups (375 mL) of the Ricotta until fully combined. Add pasta, tomatoes, sausage, Bocconcini, oregano, and parsley; combine gently.
6. Spread into prepared dish. Bake for 10 min or until crisp and golden.
7. Dollop remaining Ricotta on top, let stand 5 minutes. Spoon into bowls; sprinkle with breadcrumbs and basil.