Cheesy Pasta Bake With Crunchy Top

• 14 oz rotini pasta
• 4 tbsp (1/2 stick) butter, chopped
• 1/3 cup flour
• 3 cups milk
• 3/4 cup grated Cheddar cheese
• 3/4 cup grated Parmesan cheese
• 4 None green onions, thinly sliced
• 1/2 cup sun-dried tomatoes, drained and coarsely chopped
• 1/4 cup chopped basil
• 3 cups torn crusty Italian bread
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1/4 cup basil leaves

1. Preheat oven to 350u0b0F. Lightly grease a deep 2 1/2-quart baking dish.
2. Cook pasta according to package directions. Drain well; return to pan.
3. Meanwhile, for the bechamel sauce, melt butter in a medium saucepan on medium-high heat. Add flour; cook, stirring, 1 min. Remove from heat; gradually stir in milk. Return to heat; cook, stirring, until boiling. Reduce heat to low; simmer 3 mins. Remove from heat.
4. Stir in cheeses. Stir in onion, tomato and shredded basil. Add to pasta; season to taste. Pour into prepared dish. Sprinkle with combined bread, oil, and garlic.
5. Bake 15-20 mins, until golden. Sprinkle with basil leaves.

rotini pasta, butter, flour, milk, cheddar cheese, parmesan cheese, green onions, tomatoes, basil, torn crusty italian bread, olive oil, garlic, basil

Taken from recipes-plus.com/api/v2.0/recipes/32413 (may not work)