13.25 oz rotini (I use Dreamfields low-carb)
2/3 lb feta, crumbled, divided
5 Tbsp chopped flat-leaf parsley, divided
3/4 cup panko (bread crumbs)
4 Tbsp butter
1/2 cup all-purpose unbleached flour
4 cups milk (whole or 2%)
1/2 lb Danish fontina, grated (or chopped in a food processor)
Pinch of red pepper flakes
1 14-oz can diced tomatoes, drained
8-10 slow roasted tomato halves,finely chopped
1/2 to 1 tsp kosher salt
1/2 to 1 tsp fresh black pepper
Bring a large stockpot of water to the boil, and add the pasta. Cook for 8 minutes; the pasta should be a bit underdone. Drain, rinse under cold water, and drain again. Add the pasta to a large mixing bowl and set aside.
Preheat oven to 400°F.
In a small bowl, combine 1/3 cup of the feta, all of the panko and 2 Tbsp parsley. Mix well and set aside.
Make the sauce: In a small sauce pan over medium heat, melt the butter. Add in the flour and stir until the flour is absorbed by the butter to form a paste. Cook, stirring, for 1 minute. Add the milk, and, with a wire whisk, stir vigorously to remove any lumps. Continue to cook over medium heat, stirring frequently with the whisk, for 5 minutes or until the sauce thickens enough to coat the back of a wooden spoon.
Remove pot from heat, and whisk into the sauce the fontina, the remaining feta and red pepper flakes. Whisk until the sauce is smooth; the fontina will melt completely, and the feta will be well incorporated. Stir in the diced tomatoes, slow roasted tomatoes, and remaining parsley, and salt and pepper to taste. Pour the sauce on top of the pasta, and stir to combine.
Pour the mixture into a casserole dish (approximately 9x13 inches). Sprinkle the panko mixture on top. Place in the middle of the oven and bake at 400°F for 25 minutes, until the top is browned and the cheese is bubbling a bit along the edges. Remove from the oven, let sit for 5 minutes, and serve hot.