Casserole of Fusilli and Three Cheeses
From the famous Silver Palate caterers, this is a quick and easy entree for parties.
- Ready In:
- 1hr 5mins
- 1 tablespoon olive oil
- 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
- 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.
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Since I'm a great lover of cheese and pasta, you really can't go wrong with this recipe!!!! I did use less pasta though, about half the amount, but stuck to the full amount of sauce, ..... I think if you used the full amount of pasta, you would need more sauce. The hot sauce is not really noticeable, so if you like a bit of heat, I would up that amount. I also didnt use quite as much blue cheese as the recipe asks for, and I think the full amount would be a bit over-powering, this was very good, rich and tasty, more blue cheese would drown out the other cheeses and herbs, I feel.<br/>My sliced tomatoes didn't make nice rounds for decoration, so I chopped and scattered them on top, and topped with the parmesan and parsley. We really enjoyed this, I would definitely make it again. Thank you, Jackie, made for PRMR tag game.Reply