Cavatappi with Fontina & Fall Vegetables

• 2 tablespoons olive oil
• 1 large red bell pepper, julienned
• 2 medium zucchini, julienned
• 2 medium carrots, julienned
• 1 1/2 pounds cavatappi or other tubular pasta
• 6 cups bechamel sauce
• 1/2 pound, plus 1/2 cup fontina, grated
• 1/2 pound, plus 1/2 cup aged gruyere, grated
• 4 sprigs fresh thyme, leaves only
• 1 tablespoon tabasco sauce
• 2 cups plain breadcrumbs
• 4 tablespoons unsalted butter, melted
• 1 egg, beaten
• kosher salt to taste

1. Heat a large skillet over medium-high heat and saute the vegetables in the olive oil until just cooked through, about 3 minutes, and set aside.

olive oil, red bell pepper, zucchini, carrots, cavatappi, bechamel sauce, fontina, aged gruyere, thyme, tabasco sauce, breadcrumbs, unsalted butter, egg, kosher salt

Taken from www.foodrepublic.com/recipes/cavatappi-with-fontina-fall-vegetables/ (may not work)