Ingredients

1 1/3 pounds ground sirloin
1 large egg, beaten
2/3 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmigiano, plus 1/2 cup
1/2 small green bell pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
Salt and pepper
2 tablespoons extra-virgin olive oil
1 pound corkscrew shaped pasta with lines (cavatappi) or small shell pasta

2 tablespoons butter
2 tablespoon all-purpose flour
2 cups milk
2 cups shredded sharp Cheddar
1/2 cup shredded asiago cheese
1 teaspoon coarse black pepper
1/2 cup Italian bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme leaves
2 to 3 tablespoons chopped rosemary leaves
1/4 cup chopped flat-leaf parsley

Directions

Put a large pot of water on
to boil for pasta. Preheat oven to 425 degrees F.

Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup
cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and

form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil
and arrange on a baking sheet. Roast 18 to 20 minutes.

When the pasta water boils, salt water and add pasta. Cook until slightly undercooked
– pasta will continue to cook when combined with cheese sauce.

Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2
to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to
melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a baking
dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs
to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread
crumbs. Serve cheese and pasta alongside meat loaf.