THREE CHEESE SPIRALS WITH GARLIC BREAD CRUMBS

Serves: 6 1 clove garlic, crushed 1 cup (250mL)fresh bread crumbs

1 tbsp (15 mL) olive oil

3 tbsp (45 mL) butter

3 tbsp (45 mL) flour

3 cups (750 mL) milk, heated 1/2 tsp (2.5 mL) each salt, pepper and nutmeg

1 1/4 cup (300 mL) shredded mozzarella cheese

1 cup (250 mL) shredded Havarti or Fontina cheese 6 tomatoes, peeled, seeded and diced

1/3 cup (80 mL) grated Parmesan cheese, divided

1 lb (454 g) spiral pasta, cooked and drained

1. Sauté garlic and crumbs in oil until golden; set aside. Melt butter in a saucepan. Stir in flour. Gradually stir in milk and seasonings. Bring to a boil, reduce heat and simmer, stirring frequently, until thickened.

2. Remove from heat and stir in mozzarella, Havarti, tomatoes and 1/4 cup (60 mL) Parmesan cheese.

3. Spoon 3 tbsp (45 mL) of sauce over the bottom of a buttered casserole dish.

4. Combine remaining sauce with pasta. Spoon pasta mixture into casserole. Sprinkle with bread crumb mixture and remaining Parmesan cheese. Bake at 400 F (205 C) for 20 to 30 minutes. Let stand 5 minutes before serving.