Four Cheese Sausage Pasta Bake

By mschweickert

Ingredients

• 12 bacon slices, chopped
• 2 1/2 pounds Italian sausages
• 1 large onion, chipped
• 1 tsp dried thyme, crumbled
• 1 tsp dried rosemary, crumbled
• 1/2 tsp fennel seeds, chopped
• 1 1/2 pounds dried tricolored fusilli or rotini
• 2 large carrots, peeled, sliced 1/4 inch thick on diagonal
• 1 bunch broccoli, cut into florets
• 1 6 1/2 ounce pkg creamy garlic and herb cheese, room temp
• 1/2 cup whipping cream
• 1 cup chicken stock
• 2 cups grated Fontina
• 1 1/2 cups crumbled Gorgonzola Cheese (6 oz)
• 1 28 oz can Italian plum tomatoes, drained and chopped
• 1 cup grated Parmesan cheese (3 oz)
• salt and pepper

Details

Servings 1
Adapted from angelfire.com

Preparation

Step 1

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.

Preheat over to 400. Butter 6 qt casserole (or 2 -9 x 13)
or baking dish.

Place herb cheese in large bowl. Gradually whisk in 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. Cover and bake until cheese bubbles, about 50 minutes.