Description
This weeknight-friendly, pizza-inspired favorite is cheesy comfort at its best.
Ingredients
- 8 ounces uncooked cavatappi pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 large garlic cloves, minced
- 2 teaspoons italian seasoning, plus more to taste
- 1/4 teaspoon crushed red pepper, plus more to taste
- 2 1/2 cups whole milk
- 8 ounces low-moisture part-skim mozzarella cheese, shredded (about 2 cups), divided
- 1/2 cup pepperoni slices (about 3 ounces), divided
- 2 teaspoons kosher salt
- 2 ounces parmesan cheese, grated (about 1/2 cup), plus more to taste
Directions
- Preheat oven to 425°F with rack in top third position. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions for al dente, about 7 minutes. Drain pasta; set aside.
- Melt butter in a 10-inch cast-iron skillet over medium. Whisk in flour; cook, whisking constantly, until mixture is lightly browned, about 2 minutes. Whisk in tomato paste, garlic, Italian seasoning, and crushed red pepper until smooth. Gradually whisk in milk until sauce is smooth. Bring just to a simmer over medium-high, whisking occasionally. Reduce heat to low; simmer, whisking often, until no floury taste remains, 3 to 4 minutes. Remove from heat. Gradually whisk in 1 1/2 cups mozzarella until smooth. Fold in cooked pasta.
- Chop 1/4 cup pepperoni, and stir into noodles. Season with salt. Sprinkle top with Parmesan, remaining 1/2 cup mozzarella, and remaining 1/4 cup pepperoni. Bake in preheated oven until bubbling and top is browned, about 10 minutes. Sprinkle with Italian seasoning, crushed red pepper, and Parmesan to taste.
