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<blockquote data-quote="moreluck" data-source="post: 568709" data-attributes="member: 1246">Fusilli Parmigiana Bake &nbsp;&nbsp;3 cups fusilli 5 tablespoons butter, divided 1/2 cup sliced green onions 3 tablespoons all-purpose flour 3 cups milk 1 1/4 cups grated parmesan cheese 3/4 cup shredded mozzarella cheese 2 (19 ounce) cans Italian-style stewed tomatoes &nbsp;3 slices bread, crusts removed, torn into small bits chopped parsley
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<li data-xf-list-type="ol">Cook fusilli according to package directions; drain.</li>
<li data-xf-list-type="ol">Meanwhile, melt 3 tbsp of the butter in large saucepan over medium-high heat. Add onions and saute until tender. Remove from heat.</li>
<li data-xf-list-type="ol">Blend in flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture comes to a boil. Remove from heat.</li>
<li data-xf-list-type="ol">Add Canadian Parmesan and Mozzarella; stir until melted. Salt and pepper to taste. Stir in fusilli.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">For a change of taste use preshredded Canadian Italian-type Cheese Blend.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 568709, member: 1246"] [B]Fusilli Parmigiana Bake [/B] 3 cups fusilli 5 tablespoons butter, divided 1/2 cup sliced green onions 3 tablespoons all-purpose flour 3 cups milk 1 1/4 cups grated parmesan cheese 3/4 cup shredded mozzarella cheese 2 (19 ounce) cans Italian-style stewed tomatoes 3 slices bread, crusts removed, torn into small bits chopped parsley[LIST=1] [*]Cook fusilli according to package directions; drain. [*]Meanwhile, melt 3 tbsp of the butter in large saucepan over medium-high heat. Add onions and saute until tender. Remove from heat. [*]Blend in flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture comes to a boil. Remove from heat. [*]Add Canadian Parmesan and Mozzarella; stir until melted. Salt and pepper to taste. Stir in fusilli. [*]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. [*]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. [*]For a change of taste use preshredded Canadian Italian-type Cheese Blend. [/LIST] [/QUOTE]

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