Casserole Of Fusilli And Three Cheeses Recipe

Name: Casserole Of Fusilli And Three Cheeses
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: Olive Oil; Salt; 1 pound fusilli pasta; Whipping Cream; Dry White Wine; 1 teaspoon hot pepper sauce (or to taste); 4 ounces crumbled blue cheese; Brie Cheese; Sharp Cheddar Cheese; Dried Sage; Dried Thyme; Fresh Coarse Ground Black Pepper; Italian Plum Tomatoes; Fresh Italian Parsley; Parmesan Cheese

Indulge in this creamy, cheesy three-cheese fusilli casserole! A crowd-pleasing recipe from the renowned Silver Palate Caterers, perfect for parties or a comforting weeknight meal. This quick and easy entree boasts a delightful blend of blue cheese, brie, and cheddar, baked to golden perfection. Get ready to impress!

Prep Time 20 mins

Cook Time 65 mins

Calories 883.4 kcal

Protein 82g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Casserole Of Fusilli And Three Cheeses

Olive Oil
Salt
1 pound fusilli pasta
Whipping Cream
Dry White Wine
1 teaspoon hot pepper sauce (or to taste)
4 ounces crumbled blue cheese
Brie Cheese
Sharp Cheddar Cheese
Dried Sage
Dried Thyme
Fresh Coarse Ground Black Pepper
Italian Plum Tomatoes
Fresh Italian Parsley
Parmesan Cheese

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How to Make Casserole Of Fusilli And Three Cheeses

Preheat oven to 350°F (175°C). Butter a 5-quart soufflé dish.
Bring a large pot of salted water to a rolling boil. Add 2 tablespoons of olive oil.
Add 1 pound of fusilli pasta and cook according to package directions until al dente.
Drain the pasta and rinse with cold water. Drain thoroughly.
In a heavy large saucepan, combine 1 cup heavy cream, 1/2 cup dry white wine, and 1 teaspoon hot pepper sauce over low heat.
Gradually whisk in 4 ounces crumbled blue cheese, 4 ounces cubed brie, and 1 cup shredded cheddar cheese.
Stir in 1 teaspoon dried sage, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper.
Whisk until the cheese is melted and the sauce is smooth. Remove from heat.
Layer 1/3 of the pasta in the prepared soufflé dish. Pour 1/3 of the cheese sauce over the pasta.
Sprinkle with 2/3 cup shredded cheddar cheese.
Repeat layers two more times, ending with a layer of cheese sauce.
Bake for 20 minutes.
Cover the dish with foil and bake for another 15 minutes.
Spread 1 cup of tomato slices evenly over the top.
Sprinkle with 2 tablespoons of chopped fresh parsley and 1/4 cup grated Parmesan cheese.
Bake uncovered for 10 minutes, or until golden brown and bubbly.