| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup cherry tomatoes
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warm
- 1 pound baby shell pasta, cooked to very al dente
- Torn fresh basil, for garnish
- 1/4 cup shaved Parmesan
Instructions
- Preheat oven to 400 degrees F.
- Place tomatoes in an oven-safe skillet. Toss with olive oil and sprinkle with salt and pepper. Roast tomatoes until dark and blistered, 10 to 15 minutes. Let cool.
- Meanwhile, heat butter in a 12-inch skillet over medium heat until melted, then add flour and whisk until smooth and thickened. Cook, whisking, but do not let darken, only about 2 minutes. Slowly add warm milk, whisking constantly. Season with salt and pepper and bring to a gentle simmer.
- Place tomatoes in a blender or mini food processor and carefully blend until smooth.
- Add pureed tomatoes to bechamel. Season to taste, and continue to cook until desired thickness has been reached, another minute or two. Add drained pasta directly to bechamel and stir until every shell is coated and pasta is perfectly al dente. Garnish with fresh basil, additional black pepper and shaved Parmesan.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 364 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 25 mg |
| Sodium | 344 mg |
Reviews
I substituted half-and-half for milk, and this came out thick and creamy. Recipe followed exactly otherwise. I love the neutral flavor to it, and on the back end, you really taste the tomato
purée. A win!
purée. A win!
Man, I have made skillions of Jeff’s recipes, and while I’ve loved them almost 100%, this one really left me flat. I love Béchamel, and I love pasta, but I guess not together– even with roasted baby tomatoes and shaved parmesan. Sorry.
Super delicious! Fast, easy dish. We love it!!!!
I made this and loved it! Good example of how something very simple, done well can be so good!
My boys love this. I substituted Chobani oats milk and added more garlic. It was still creamy and delicious.
Just made this, took some other reviewers advice and added onions and garlic to the tomatoes it was so easy and very satisfying! Thanks Jeff, have made several of your recipes and you never disappoint!❤️❤️
This is delicious so easy to make. I put in more tomatoes then called for, before they go bad. Always keep this in the rotation
This is delicious and a great alternative to MAC and Cheese for those who want less cheese in their diet. Gonna try making with other milks too. Thank you, Jeff. Very flavorful.
I agree that it was pretty bland, but good basic recipe to add to. I will make it again and add some garlic as some recommended and the mascarpone sounds good. I added spinach and it was a good addition.
I watched Jeff make this and decided I wanted to try it but I added some slices of onion and a couple of garlic cloves to the tomatoes to be roasted and I’m glad I did. The bechamel sauce was pretty neutral in flavor so adding the onions and garlic gave it more flavor, it was pretty bland before that addition. I’m going to make it again but I will definitely use more tomatoes, onions and garlic and probably put some peas or blanched asparagus in. Otherwise it was good!