Four Cheese Bake

  • 12 bacon slices, chopped 
  • 2 1/2 pounds 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 pounds (24 oz) tricolor fusilli or rotten pasta
  • 2 large carrots, peeled & sliced on diagonal
  • 1 bunch broccoli, cut into florets
  • 1 6 1/2 oz package creamy garlic & herb cheese, room temp
  • 1/2 cup whipping cream
  • 1 cup chicken stock&
  • 2 cups Fontina or Monterey Jack cheese (8 oz
  • 1 cup crumbled bleu or Gorgonzola cheese (6 oz)
  • 1 28 oz can Italian plum tomatoes, drained & chopped
  • 1 cup grated Parmesan cheese (about 3 oz)

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.

To 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.

Drain and refresh pasta & veggies under cold water. Drain well. Preheat oven to 400° F.. Butter 2 -9 x 13 baking dishes. 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