Fusilli Parmigiana Bake

Very good! I got this from a Canadian cheese recipe booklet.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 3  cups  fusilli
• 5  tablespoons butter, divided
• 1⁄2 cup  sliced green onion
• 3  tablespoons all-purpose flour
• 3  cups milk
• 1 1⁄4 cups  grated canadian parmesan cheese
• 3⁄4 cup  shredded canadian mozzarella cheese
• 2 (19 ounce) cans Italian-style stewed tomatoes
• 3  slices  bread, crusts removed, torn into small bits
•  chopped parsley

Directions

1. Cook fusilli according to package directions; drain.
2. Meanwhile, melt 3 tbsp of the butter in large saucepan over medium-high heat. Add onions and saute until tender. Remove from heat.
3. Blend in flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture comes to a boil. Remove from heat.
4. Add Canadian Parmesan and Mozzarella; stir until melted. Salt and pepper to taste. Stir in fusilli.
5. Drain tomatoes (use juice for another recipe) and coarsely chop, if necessary. Spoon half the tomatoes into a 2-quart casserole. Top with half the fusilli mixture. Repeat layers.
6. Melt remaining 2 tbsp butter and toss with bread; sprinkle over casserole. Top with parsley. Bake, uncovered, in 350F oven for 35 minutes or until bread is toasted and sauce is bubbly.
7. For a change of taste use preshredded Canadian Italian-type Cheese Blend.