Fusilli And Broccoli Casserole
Fusilli And Broccoli Casserole
Springy fusilli, tender vegetables, and nutty Asiago are topped with creamy fontina cheese just before baking to meld the rich flavors. A garnish of crispy onions finishes the dish with contrasting texture.Recipe courtesy of Blue Apron
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
Total time: 45 minutes
Ingredients
- 1 pound broccoli
- 1 yellow onion
- 3/4 pound carrots
- 3/4 pound fusilli bucati corti pasta
- 2 stalks celery
- 1/4 cup heavy cream
- 1/3 cup crispy onions
- 1/2 cup sour cream
- 2 ounce fontina cheese
- 1 tablespoon weeknight hero spice blend (garlic powder, onion powder, smoked paprika, & whole dried parsley)
- 4 ounce asiago cheese
Directions
- Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and medium dice the onion and carrots. Medium dice the celery. Keeping them separate, grate the asiago cheeseand fontina cheese on the large side of a box grater.
- In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli, diced onion, carrots, and celery, and spice blend; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Add 1/3 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat.
- While the vegetables cook, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
- To the pot of cooked pasta, add the cooked vegetables, grated asiago cheese, sour cream, and heavy cream (shaking the bottle before opening). Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish and evenly top with the grated fontina cheese.
- Bake the casserole 5 to 7 minutes, or until the cheese is melted. Remove from the oven and top with the crispy onions. Let stand for at least 2 minutes before serving. Enjoy!