DonnaMarie posted 12-02-98 5:57 AM pt
FOUR-CHEESE and SAUSAGE PASTA BAKE
12 bacon slices, chopped
2 1/2 pounds Italian sausage
1 large onion, chopped
1 tsp dried thyme, crumbled
1 tsp dried rosemary, crumbled
1/2 tsp fennel seeds, chopped
1 1/2 pounds (24oz) tricolored fusilli or rotini pasta
2 large carrots, peeled & sliced on diagonal
1 bunch broccoli, cut into florets
1 6 1/2 oz package creamy garlic & herb cheese, room temp. (I used Alouette)
1/2 cup whipping cream
1 cup chicken stock (or canned broth)
2 cups Fontina or montery Jack cheese (8 oz)
1 cup crumbled bleu or Gorgonzola cheese (6 oz)
1 28oz can Italian plum tomoatoes, drained & chopped
1 cup grated Parmesan cheese (about 3 oz)
Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 10 minutes.
Transfer to paper towel using slotted spoon. Add sausage to dripping in skillet and cook until brown on all sides, about 20 minutes.
Transfer to paper towel. Pour off all but 3 Tbsp drippings from skillet. Add onion, thyme, rosemary, and fennel seeds to skillet. Cook until onion is tender, about 6 minutes. Set aside.
Bring large pot of salted walter to boil. Add pasta and cook 4 minutes. Add carrots and cook 2 minutes. Add broccoli and continue cooking 2 minutes. Drain and refresh pasta & veggies under cold water. Drain well.
Preheat over to 400. Butter 6 qt casserole or baking dish. Place herb cheese in large bowl. Gradually whisk whipping cream. Stir in stock.
Add pasta mixture, bacon, onion & herb mixture, Fontina, bleu cheese, tomatoes and 2/3 cup Parmesan. Cut sausage on diagonal into 1-inch pieces. Add sausage to pasta mixture.
Season with salt & pepper. Toss to combine. Transfer pasta mixture to prepared dish.
Sprinkle top with remaining 1/3 Parmesan. (Can be prepared 1 day ahead. Cover & chill. Cover and back til cheese bubbles, about 50 minutes.
Prep time is about 1 hour.