Baked cheese with tomato fusilli

Fusilli, tomato-spinach variety, cooked	4 ounces
Onion, chopped	¼ cup
Butter	1 tablespoon
Flour, all-purpose	1 tablespoon
Pepper	Dash
Milk	1 ¼ cups
Tomatoes, sun dried, drained	¼ cup
Cheese (e.g., gouda, Fontana, parmesan), shredded	2 cups (8 ounces)
Tomato, fresh, sliced (optional)	1

1. Preheat oven to 350°F; cook pasta according to its package directions, and drain well.
2. In a saucepan, cook onion in butter until tender but not browned.
3. Stir in flour and pepper; add milk all at once.
4. Cook and stir until slightly thickened and bubbly.
5. Add cheese; stir until melted.
6. Stir in pasta; transfer to a 1-quart baking dish.
7. Bake, uncovered, until bubbly, about 25 to 30 minutes; during the last 8 minutes, arrange tomato slices atop, if desired.
8. Let stand 10 minutes before serving.

Time: 45 minutes (15 minutes active; 30 minutes baking) • 2 to 4 servings

Special thanks to Mom for the lovable baking dishes!