Fusilli Parmigiana Bake
This is the Fusilli Parmigiana Bake recipe.
- Prep: 25 min
- Cooking: 35 min
Ingredients
- 3 cups (750 mL) fusilli
- 1/3 cup (80 mL) butter
- 1/2 cup (125 mL) sliced green onions
- 3 tbsp (45 mL) all-purpose flour
- 3 cup (750 mL) Milk
- 1 1/4 cups (310 mL) grated Canadian Parmesan*
- 3/4 cup (180 mL) grated Canadian Mozzarella*
- Salt and pepper to taste
- 2 cans (19 oz/540 mL each) Italian-style stewed tomatoes
- 3 slices bread crusts removed, torn into small bits
- Chopped fresh parsley
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Preparation
Cook fusilli according to package directions; drain.
Meanwhile, melt 3 tbsp (45 mL) of the butter in large saucepan over medium-high heat. Add onions and sauté until tender. Remove from heat. Blend in flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture comes to a boil. Remove from heat. Add Canadian Parmesan and Mozzarella; stir until melted. Salt and pepper to taste. Stir in fusilli.
Drain tomatoes (use juice for another recipe) and coarsely chop, if necessary. Spoon half the tomatoes into a 8-cup (2-L) casserole. Top with half the fusilli mixture. Repeat layers.
Melt remaining 2 tbsp (30 mL) butter and toss with bread; sprinkle over casserole. Top with parsley. Bake, uncovered, in 350 °F (180 °C) oven for 35 minutes or until bread is toasted and sauce is bubbly.
Tips
*To change the taste, use preshredded Canadian Italian-type Cheese Blend.
Nutritional information
Per serving| Energy: | 511 Calories |
| Protein: | 23 g |
| Carbohydrate: | 51 g |
| Fat: | 25 g |
| (% DV*) | |
|---|---|
| Calcium: | 53 % / 585 mg |
