Casserole Of Fusilli And Three Cheeses Recipes

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CASSEROLE OF FUSILLI AND THREE CHEESES



Casserole of Fusilli and Three Cheeses image

Make and share this Casserole of Fusilli and Three Cheeses recipe from Food.com.

Provided by JackieOhNo

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
salt
1 lb dried fusilli (preferably spinach)
1 cup whipping cream
1/2 cup dry white wine
1 dash hot pepper sauce
1 1/2 lbs crumbled blue cheese, rind removed (about 1-1/2 lbs. of Baron Blue, Saga Blue or Danish Blue)
1 cup finely chopped brie cheese, rind removed (about 6 oz.)
1 cup coarsely grated sharp cheddar cheese (about 4 oz.)
2 tablespoons dried sage, crumbled
1 tablespoon dried thyme, crumbled
2 teaspoons fresh coarse ground black pepper
2 cups grated sharp cheddar cheese (1/2 lb.)
2 large Italian plum tomatoes, thinly sliced
1 tablespoon minced fresh Italian parsley
1 tablespoon grated parmesan cheese

Steps:

  • Position rack in center of oven and preheat to 350 degrees. Butter 2.5-quart souffle dish. Add oil to large pot of rapidly boiling salted water. Add pasta, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain. Rinse pasta with cold water and drain thoroughly.
  • Combine cream, wine and hot pepper sauce in heavy large saucepan over low heat. Gradually whisk in blue cheese, Brie and 1 cup cheddar cheese. Add sage, thyme and pepper. Whisk until cheese melted and mixture is smooth. Remove from heat.
  • Spoon 1/3 of pasta into prepared dish. Pour in 1/3 of sauce. Sprinkle with 2/3 cup cheddar cheese. Repeat layering 2 more times. Bake casserole 20 minutes. Cover dish with foil and bake 15 minutes. Spread tomato slices evenly over top of pasta. Sprinkle with parsley and Parmesan. Bake uncovered 10 minutes.

Nutrition Facts : Calories 883.4, Fat 57.4, SaturatedFat 35.4, Cholesterol 167.7, Sodium 1592.6, Carbohydrate 48.2, Fiber 2.6, Sugar 2.9, Protein 41.1

PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE



Paula Deen's Baked Fusilli With Italian Sausage image

This casserole can be made ahead and frozen. If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator (it will take about 24 hours) before cooking.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb hot Italian sausage, sliced 1/4-inch thick
2 tablespoons butter
3 garlic cloves, minced
2 shallots, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (3 7/8 ounce) can sliced black olives, drained
1 (32 ounce) jar spaghetti sauce
2 (8 ounce) cans tomato sauce
2 large eggs
1 (14 1/2 ounce) can diced Italian tomatoes, drained
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 lb fusilli, cooked
4 cups mozzarella cheese, grated and divided

Steps:

  • Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
  • In medium skillet over medium-low heat, cook sausage until well done.
  • Remove from pan and set aside.
  • Melt butter in a skillet over medium heat.
  • Add garlic and shallots, and cook for 5 minutes, or until tender.
  • Add mushrooms and black olives and cook for 10 minutes.
  • Remove from heat and set aside.
  • In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
  • Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
  • Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
  • Repeat layers, ending with cheese.
  • Bake for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 1017.1, Fat 50.2, SaturatedFat 21.1, Cholesterol 182.8, Sodium 3155.4, Carbohydrate 92.3, Fiber 6.2, Sugar 22.8, Protein 49.5

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