Four-Cheese and Sausage Pasta Bake

By Tamipri

Ingredients

• 12 bacon slices, chopped
• 2 1/2 lbs. 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 lbs. tricolored fusilli, or rotini pasta
• 2 large carrots, peeled, sliced on diagonal into 1/4"thick pieces
• 1 bunch broccoli, cut into florets
• 1 (6 1/2 oz.) pkg. creamy garlic and herb cheese, room temperature
• 1/2 c. whipping cream
• 1 c. chicken stock, or canned broth
• 2 c. grated Fontina cheese, or Monterey Jack cheese
• 1 1/2 c. crumbled blue cheese, or Gorgonzola cheese (about 6 oz.)
• 1 (28 oz.) can Italian plum tomatoes, drained, chopped
• 1 c. grated Parmesan cheese, (about 3 oz.)

Details

Servings 15

Preparation

Step 1

Cook bacon in large skillet over medium heat until crisp, stirring occasionally, about 10 minutes. Transfer to paper towel using slotted spoon. Add sausage to drippings in skillet and cook until brown on all sides, about 20 minutes. Transfer to paper towel. Pour off all but 3 Tb. drippings from skillet. Add onion, thyme, rosemary, and fennel seeds to skillet. Cook until onion is tender, stirring occasionally, about 6 minutes. Set aside.

Bring large pot of salted water 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 vegetables under cold water. Drain well.

Preheat oven to 400 degrees. Butter 6 qt. casserole or baking dish. Place herb cheese in large bowl. Gradually whisk in cream. Stir in stock. Add pasta mixture, bacon, onion and herb mixture, Fontina, blue cheese, tomatoes and 2/3 cup Parmesan. Cut sausage on diagonal into 1" 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 cup Parmesan. (Can be prepared 1 day ahead. Cover and chill.) Cover and bake until cheese bubbles, about 50 minutes.