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Fusilli Parmigiana Bake




Source of Recipe


©2001 Dairy Farmers of Canada


List of Ingredients




3 cups (750 mL) fusilli pasta
5 tbsp (75 mL) butter, divided
1/2 cup (125 mL) sliced green onions
3 tbsp (45 mL) all purpose flour
3 cups (750 mL) milk
1-1/4 cups (300 mL) grated Canadian Parmesan*
3/4 cup (175 mL) shredded Canadian Mozzarella*
2 cans (19 oz/540 mL each) Italian-style stewed tomatoes
3 slices bread, crusts removed, torn into small bits
Chopped parsley


Recipe



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 2-quart (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.