Fusilli Parmigiana Bake
- 3 cups fusilli
- 5 tablespoons butter, divided
- 12 cup sliced green onion
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 14 cups grated canadian parmesan cheese
- 34 cup shredded canadian mozzarella cheese
- 2 (19 ounce) cans Italian-style stewed tomatoes
- 3 slices bread, crusts removed, torn into small bits
- chopped parsley
- Cook fusilli according to package directions; drain.
- Meanwhile, melt 3 tbsp of the butter in large saucepan over medium-high heat.
- Add onions and saute 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 casserole.
- Top with half the fusilli mixture.
- Repeat layers.
- Melt remaining 2 tbsp butter and toss with bread; sprinkle over casserole.
- Top with parsley.
- Bake, uncovered, in 350F oven for 35 minutes or until bread is toasted and sauce is bubbly.
- For a change of taste use preshredded Canadian Italian-type Cheese Blend.
fusilli, butter, green onion, allpurpose, milk, parmesan cheese, mozzarella cheese, italianstyle stewed, bread, parsley
Taken from www.food.com/recipe/fusilli-parmigiana-bake-257615 (may not work)