Fusilli Parmigiana Bake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 3 cups fusilli
• 5 tablespoons butter, divided
• 1/2 cup sliced green onion
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 1/4 cups grated canadian parmesan cheese
• 3/4 cup shredded canadian mozzarella cheese
• 2 (19 ounce) cans italian-style stewed tomatoes
• 3 slices bread, crusts removed, torn into small bits
• chopped parsley

Recipe

• 1 cook fusilli according to package directions; drain.
• 2 meanwhile, melt 3 tbsp of the butter in large saucepan over medium-high heat. add onions and saute until tender. remove from heat.
• 3 blend in flour. gradually stir in milk. cook and stir over medium-high heat until mixture comes to a boil. remove from heat.
• 4 add canadian parmesan and mozzarella; stir until melted. salt and pepper to taste. stir in fusilli.
• 5 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.
• 6 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.
• 7 for a change of taste use preshredded canadian italian-type cheese blend.