A delightful twist on a classic baked pasta dish, featuring a creamy four-cheese blend and fresh herbs for a burst of flavor.
Pulse the bread in a food processor until it forms coarse crumbs.
Using fresh bread will give a softer texture to the topping.
Transfer the breadcrumbs to a small bowl and mix in the grated Parmesan, salt, and pepper.
Ensure the mixture is evenly combined for a consistent flavor.
Preheat your oven to 500°F (260°C).
A hot oven ensures a crispy topping.
Bring a large pot of water to a boil and add the pasta with a tablespoon of salt.
Cook the pasta until just al dente, as it will continue cooking in the oven.
Melt the butter in a small saucepan over medium heat, then whisk in the flour until smooth.
Whisk constantly to avoid lumps.
Gradually add the cream and diced tomatoes to the roux, stirring until the mixture thickens.
Simmer the sauce gently to develop the flavors.
Combine the cheeses in a large bowl.
Using a mix of cheeses adds depth to the flavor.
Drain the pasta and immediately mix it with the cheeses and sauce in the bowl.
Mix quickly while the pasta is hot to melt the cheese.
Transfer the pasta mixture to a baking dish and sprinkle the breadcrumb topping evenly over it.
Press the topping lightly to help it adhere.
Bake in the preheated oven until the topping is golden brown.
Keep an eye on the topping to prevent burning.
Garnish with fresh basil and serve immediately.
Fresh basil adds a burst of color and flavor.
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