Cheesy One-Pot Pasta

Ingredients

• 2 cups cherry tomatoes

• ¼ cup olive oil, divided

• 1 teaspoon kosher salt, divided

• ¼ teaspoon freshly ground black pepper, plus more for serving

• ½ cup panko breadcrumbs

• ¾ cup finely grated Parmesan cheese (about 2 ounces), divided

• 1 cup chopped yellow onion (1 small onion)

• 2 teaspoons finely chopped garlic (2 small cloves)

• 2 ½ cups whole milk

• 2 ½ cups low-sodium vegetarian broth

• 12 ounces uncooked penne rigate 

• 1 cup shredded Cheddar cheese (about 4 ounces)

Directions

1. Preheat oven to 475°F. Toss tomatoes with 1 tablespoon oil, ½ teaspoon salt, and pepper on a rimmed baking sheet, and then spread in a single layer. Bake until soft and bursting, about 10 minutes.

2. Meanwhile, heat 2 tablespoons oil in a small skillet over medium, and then add panko and ¼ cup Parmesan. Toast, stirring constantly, until panko is golden, 3 to 4 minutes.

3. Heat remaining 1 tablespoon oil in a large pot over medium, and then add onion and garlic. Cook, stirring often, until softened, about 4 minutes. Add milk and broth, and then bring to a boil.

4. Stir in pasta, partially cover, and cook, stirring frequently, until pasta is al dente and liquid is mostly absorbed, 12 to 14 minutes. Remove from heat and let sit for 3 minutes.

5. Slowly stir in Cheddar, remaining Parmesan (½ cup), and ½ teaspoon salt. Gently fold in roasted tomatoes and top with toasted panko and several grinds pepper. 

    

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