CHEESY FUSILLI
Fusilli pasta baked with a cheddar and mozzarella cheese sauce. I added some spinach to give it the appearance of being healthy.
Provided by Nick
Time 1h15m
Yield Makes a 9x13 pan.
Number Of Ingredients 15
Steps:
- 1) Preheat your oven to 400 degrees and prep all your vegetables: chop onion, garlic, and thaw and roughly chop the spinach. When you thaw your spinach, it's always a good idea to press out some of the moisture with a few paper towels.
- 2) Cook the pasta according to the package.
- 3) For the sauce, melt your butter over medium high heat. Once it's melted add the onions and garlic. Cook until they are soft, then add your flour flour to the mix. Whisk this all together to make a roux. Cook it for a few minutes until the flour takes on a light tan color.
- 4) Start adding the milk to the pan slowly, whisking constantly. Work slowly and whisk out any lumps that form. This works a lot easier if your milk is warm, but you can do it with cold milk also.
- 5) When all your liquid is incorporated, continue to whisk over low heat. Remember, there will be some lumps in this sauce because you have onions and garlic in there.
- 6) Once your sauce is the consistency of a light gravy, add in the cheeses and continue to whisk until they melt. Add any spices you are using at this point.
- 7) In a large bowl, combine the cheese sauce with the pasta and spinach. Season with salt and pepper.
- 8) Lightly butter a baking dish and pour in your cheese fusilli. Coat with bread crumbs and grated Parmesan.
- 9) Bake this whole thing at 400 degrees for 30-40 minutes until the edges are nice and crispy.
- 10) Let it cool for five minutes before serving.
FUSILLI WITH CREAMY GORGONZOLA SAUCE
Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.
Provided by Vicki in CT
Categories European
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
- Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
- Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.
CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE
Provided by Nicholas Puniello
Categories Milk/Cream Chicken Garlic Pasta Sauté Kid-Friendly High Fiber Broccoli Bon Appétit Boston Massachusetts Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
- Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and saut$amp;eacute; until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.
FUSILLI WITH CREAMY TOMATO, GARLIC, AND MEAT SAUCE (OR ROTINI)
Easy and very delicious. Whipping cream enriches this herbed tomato sauce, and red pepper adds some zip to the meat. Enjoy it over your favorite pasta. Serve with a crisp salad and crusty bread.
Provided by littleturtle
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
- Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
- Drain off fat.
- Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
- Bring to a boil.
- Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
- Cook pasta according to package directions (15 minutes).
- Drain and keep warm.
- Gradually stir the whipping cream into the sauce.
- Arrange the pasta on plates or on a serving platter.
- Spoon sauce over pasta.
- If desired, garnish with rosemary.
Nutrition Facts : Calories 537.7, Fat 26.3, SaturatedFat 13.3, Cholesterol 100.7, Sodium 703.3, Carbohydrate 48.7, Fiber 3.5, Sugar 9.6, Protein 27.4
FUSILLI WITH GORGONZOLA AND WALNUT SAUCE
Categories Milk/Cream Garlic Pasta Vegetarian Quick & Easy Dinner Lunch Blue Cheese Basil Walnut Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 first-course/side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
- Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté until fragrant, about 1 minute. Add pasta, cream, and cheese. Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.
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