Casserole Of Fusilli And Three Cheeses Food

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FOUR-CHEESE BUTTERNUT SQUASH BAKED FUSILLI



Four-Cheese Butternut Squash Baked Fusilli image

Fusilli mixed with homemade tomato sauce, roasted butternut squash and four cheeses -- fresh ricotta, mozzarella, Gorgonzola and Parmesan -- bakes until golden brown.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1 small (1 1/4 pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 tablespoon chopped fresh sage
1 cup fresh ricotta
1 pound dried fusilli
2 1/2 cups shredded mozzarella
1/2 cup crumbled Gorgonzola dolce or other mild blue cheese
1 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Toss the squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the sage and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, cooked squash, 1 cup of the mozzarella, the gorgonzola, and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining 1 1/2 cups mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

THREE-CHEESE CAULIFLOWER CASSEROLE



Three-Cheese Cauliflower Casserole image

I made this cheesy cauliflower dish for dinner one night when my husband was gone. It was so good the boys and I ended up not eating anything else but the casserole! I used fat-free milk and cream cheese and it turned out great!

Provided by jentrue

Categories     Side Dish     Casseroles     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 7

1 head cauliflower, chopped
2 ounces fat-free cream cheese, softened
¼ cup fat-free milk
¼ cup grated Parmesan cheese
¼ cup shredded Cheddar cheese
½ cup bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
  • Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
  • Mix bread crumbs and melted butter together in a small bowl.
  • Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
  • Bake in the preheated oven until bubbly and browned, about 20 minutes.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 12.8 g, Cholesterol 19 mg, Fat 7.1 g, Fiber 2.8 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 257.3 mg, Sugar 3.5 g

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

FUSILLI CHEDDAR BAKE



Fusilli Cheddar Bake image

An old recipe that my mum used to cook when we were younger. A quick and easy twist on Mac'n'cheese. You could make it lighter by using all low-fat products.

Provided by mumoftwo

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup onion, chopped
1 tablespoon butter, melted
1 (10 ounce) can cream of mushroom soup, I use low fat
1/2 cup skim milk
2 cups light cheddar cheese, grated
2 cups rotini noodles (I use fucilli noodles)
1 cup frozen vegetables
1/8 teaspoon black pepper, ground, to taste

Steps:

  • Oven at 350°F.
  • Cook noodles as per package directions.
  • Sautee onions in butter till softened.
  • Divide cheese into 2 amounts, 1 1/2 cups and 1/2 cup.
  • Mix all ingredients in a casserole dish, reserving 1/2 cup of cheese.
  • Top with reserved cheese.
  • Bake for 30 minutes, until hot and bubbly.

Nutrition Facts : Calories 372.7, Fat 12.4, SaturatedFat 5.8, Cholesterol 22.1, Sodium 902.4, Carbohydrate 40.1, Fiber 1.5, Sugar 2.5, Protein 24

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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