Burnt cheese is what I love most about baked pasta dishes. The crisp little bits that tuck themselves into the corners and tips of pasta, giving crunch to an otherwise soft and chewy dish are the stuff heaven’s made of.
Unfortunately for me, we don’t have much of that around these parts. But, panko is not a bad substitute. It gives a more subtle crunch, but a crunch nonetheless, good enough to calm burnt cheese cravings.
Now I understand in the lower half of this country it’s been hot? Is that true? Well, to all of you—forget this recipe. This one is for the Canada-bordering states where we have barely seen 80 degrees, oh, and San Francisco too, where you never see 80 degrees in the summer months. Crank up your ovens and make this bubbly baked pasta dish on those cold summer nights.