30-Minute Italian Sun-Dried Tomato Pasta Bake
INGREDIENTS
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5 Tbsp unsalted butter divided
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¼ cup all-purpose flour
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1 Tbsp Italian Seasoning
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1 tsp garlic powder
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¼ tsp ground nutmeg
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3 cup milk (whole or 2%)
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Kosher salt (for seasoning water)
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1 lb rigatoni pasta
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5 oz shredded Parmesan cheese, divided
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8 oz shredded Italian cheese blend
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6 oz grape tomatoes (approximately 1 cup)
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1 (8.5-oz) jar sun-dried tomatoes julienne cut in olive oil, drained
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¼ cup Italian bread crumbs
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4 basil leaves, julienned
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