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 (24 oz.) tricolored fusilli or rotini pasta
2 large carrots, peeled and sliced on diagonal
1 bunch broccoli, cut into florets
1 (6 1/2 oz.) package creamy garlic and herb cheese, room temp. (such as 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 (28 oz.) can Italian plum tomatoes, drained and 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 and 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 and 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 and pepper. Toss to combine. Transfer pasta mixture to prepared dish.
Sprinkle top with remaining 1/3 Parmesan. (Can be prepared 1 day ahead. Cover and chill.) Cover and back til cheese bubbles, about 50 minutes.
Prep time is about 1 hour.