Three Color Fusilli With Four Cheeses Recipes

CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE

Chicken Fusilli with Spinach and Asiago Cheese image

Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of crushed red pepper.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 of a 1-pound package uncooked fusilli pasta (about 2 1/2 cups)
1 bag (about 7 ounces) fresh baby spinach
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
3 cloves garlic, minced
1 package (3 ounces) sun-dried tomato halves (about 3/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 teaspoon crushed red pepper
1 cup shredded Asiago cheese (about 4 ounces)

Steps:

Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

THREE-COLOR FUSILLI WITH FOUR CHEESES

THREE-COLOR FUSILLI WITH FOUR CHEESES image

Categories Sauce Pasta Bake Vegetarian Kid-Friendly Quick & Easy

Yield 6 children

Number Of Ingredients 7

Ingredients

1 pound tri-color fusilli
¾ cup diced butter, warmed to room temperature
½ cup very finely diced Gruyèye cheese
½ cup very finely diced fontina cheese
½ cup very finely diced provolone cheese
¾ cup grated Parmesan cheese
salt and freshly ground pepper to taste

Steps:

Preheat the oven to 300F. In a large pot of boiling salted water, cook the pasta until it is al dente. Meanwhile, put the butter and the cheeses in a large ovenproof casserole. When the pasta is done, drain it and immediately toss it with the butter and cheeses. When everything is thoroughly mixed, bake in the preheated oven for 5 minutes, until all the cheeses have melted.

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

Ingredients

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

FUSILLI FOUR COLOR PASTA

Fusilli Four Color Pasta image

Make and share this Fusilli Four Color Pasta recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
1 walla walla onions or 1 other sweet onion, sliced
2 garlic cloves, chopped
1 yellow pepper, sliced
1 red pepper, sliced
1 green pepper, sliced
1 orange bell pepper, sliced
1 teaspoon salt
1 tablespoon balsamic vinegar
1/2 cup white wine or 1/2 cup chicken stock
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
3/4 lb fusilli, cooked
1/3 cup parmigiano-reggiano cheese, grated
1 lemon, zest of
20 black olives, pitted & chopped
fresh coarse ground black pepper

Steps:

Cook the onion first and then add the other ingredients so they are cooked but still crisp.
Mix all the ingredients together in a skillet (except the pasta) heat to hot.
Mix with the cooked pasta, GOOD GOOD.

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Preheat the oven to 350°. Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
Meanwhile, in a medium saucepan, bring the heavy cream to a simmer. Reduce the heat to low and stir in 1/2 cup of the Parmesan and the Fontina. Remove from the heat and stir in the Gorgonzola and Taleggio. Let the sauce stand until all the cheese is melted, about 5 minutes.
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