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Tuesday, February 1

Baked cheese with tomato fusilli

Fusilli, tomato-spinach variety, cooked
4 ounces
Onion, chopped
¼ cup
1 tablespoon
Flour, all-purpose
1 tablespoon
1 ¼ cups
Tomatoes, sun dried, drained
¼ cup
Cheese (e.g., gouda, Fontana, parmesan), shredded
2 cups
(8 ounces)
Tomato, fresh, sliced (optional)
  1. Preheat oven to 350°F; cook pasta according to its package directions, and drain well.
  2. In a saucepan, cook onion in butter until tender but not browned.
  3. Stir in flour and pepper; add milk all at once.
  4. Cook and stir until slightly thickened and bubbly.
  5. Add cheese; stir until melted.
  6. Stir in pasta; transfer to a 1-quart baking dish.
  7. Bake, uncovered, until bubbly, about 25 to 30 minutes; during the last 8 minutes, arrange tomato slices atop, if desired.
  8. Let stand 10 minutes before serving.
Time: 45 minutes (15 minutes active; 30 minutes baking) • 2 to 4 servings

Special thanks to Mom for the lovable baking dishes!

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