4.5
2 ratings

Fusilli and Broccoli Casserole

It doesn’t get much more comforting than this
Fusilli and Broccoli Casserole
Photo courtesy of Blue Apron

Springy fusilli, tender vegetables, and nutty Asiago are topped with creamy fontina cheese just before baking to meld the rich flavors. A garnish of crispy onions finishes the dish with contrasting texture.

Recipe courtesy of Blue Apron

Ready in
45 m
15 m
(prepare time)
30 m
(cook time)
4
Servings
688
Calories Per Serving

Ingredients

  • 1 Pound broccoli
  • 1 yellow onion
  • 3/4 pound carrots
  • 3/4 pound fusilli bucati corti pasta
  • 2 stalks celery
  • 1/4 Cup heavy cream
  • 1/3 Cup crispy onions
  • 1/2 Cup sour cream
  • 2 Ounces fontina cheese
  • 1 Tablespoon Weeknight Hero spice blend (garlic powder, onion powder, smoked paprika, & whole dried parsley)
  • 4 Ounces Asiago cheese

Directions

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and medium dice the onion and carrots. Medium dice the celery. Keeping them separate, grate the asiago cheeseand fontina cheese on the large side of a box grater.

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli, diced onion, carrots, and celery, and spice blend; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Add 1/3 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat.

While the vegetables cook, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

To the pot of cooked pasta, add the cooked vegetables, grated asiago cheese, sour cream, and heavy cream (shaking the bottle before opening). Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish and evenly top with the grated fontina cheese.

Bake the casserole 5 to 7 minutes, or until the cheese is melted. Remove from the oven and top with the crispy onions. Let stand for at least 2 minutes before serving. Enjoy!

Nutritional Facts
Servings4
Calories Per Serving688
Total Fat25g39%
Sugar12gN/A
Saturated14g72%
Cholesterol71mg24%
Protein31g61%
Carbs87g29%
Vitamin A999µg100%
Vitamin B120.7µg28.6%
Vitamin B60.6mg46.1%
Vitamin C110mg100%
Vitamin D0.4µg3%
Vitamin E2mg17%
Vitamin K136µg100%
Calcium576mg58%
Fiber10g39%
Folate (food)125µgN/A
Folate equivalent (total)125µg31%
Iron3mg17%
Magnesium107mg26%
Monounsaturated7gN/A
Niacin (B3)3mg21%
Phosphorus576mg82%
Polyunsaturated2gN/A
Potassium1063mg23%
Riboflavin (B2)0.5mg35.9%
Sodium643mg27%
Thiamin (B1)0.3mg22.6%
Water287gN/A
Zinc3mg31%