Spinach and Three-Cheese Fusilli Casserole

Name: Spinach and Three-Cheese Fusilli Casserole
Yield: 8 portions
Cuisine: Italy
Ingredients: 1 tablespoon freshly grated Parmesan cheese; 1 tablespoon dried thyme; 2 teaspoons coarsely ground black pepper; 2 large ripe plum tomatoes, thinly sliced; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; 1 cup coarsely shredded Brie cheese, rind removed (see Note); 3 cups coarsely grated sharp Cheddar cheese; 2 tablespoons crumbled dried sage leaves; 1½ cups coarsely shredded semisoft blue cheese, rind removed; 1 cup heavy or whipping cream; Dash of Tabasco sauce; ½ cup dry white wine; 1 pound spinach fusilli; 1 tablespoon extra virgin olive oil

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The region of Valle d’Aosta, filled with snowy mountains, is the area of Italy closest to Switzerland and France and has been strongly influenced by their culinary traditions. This three-cheese pasta casserole is indicative of just that influence. Serve it with a glorious green salad, crusty warmed peasant bread, and perfectly ripened pears—and you have a feast!

Ingredients

Europe
Italy
Mediterranean
Vegetarian

Ingredients

Method