Tomato Basil Feta & Fusilli Casserole with Roasted Asparagus & Balsamic Feta Crumble Topping
Main Ingredients: Pasta
Yield: 8 servings
Recipe courtesy of Sandi Sheppard, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
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Tomato Basil Feta & Fusilli Casserole with Roasted Asparagus & Balsamic Feta Crumble Topping
Ingredients
- 8 ounces dry fusilli pasta
- 1/2 lb. bulk ground Italian sausage
- 1/4 c. pinot noir
- 1/3 c. sweet yellow onion, diced
- 1/3 c. sweet tricolor bell peppers, diced
- 2 cloves garlic, minced
- 1 tbsp. unsalted butter
- 2 tablespoons whole wheat flour
- 1 c. chicken stock
- 3/4 c. heavy cream
- 1/4 c. sun dried tomatoes in olive oil, chopped
- 1 tbsp. balsamic vinegar
- 1 tsp. Italian herb seasoning
- 1 tsp. crushed red pepper
- 1/2 tsp. fennel seed
- 1/4 tsp. smoked sea salt
- 6 ounces plus 1/3 cup tomato basil feta cheese, crumbled
ROASTED ASPARAGUS & BALSAMIC FETA CRUMBLE TOPPING
- 1 bunch fresh young asparagus
- 1/4 c. panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons garlic sea salt
- 1/4 c. basil leaves, chopped
- 1-2 tbsp. balsamic glaze
Directions
- Preheat oven to 375º F.
- To make the casserole, bring 4 quarts of salted water to a boil and cook the pasta for 7 minutes. Drain.
- In a large, deep sided skillet on medium, brown the sausage, breaking into small pieces as it cooks, for 5 minutes. Add the wine and let it cook down for a minute, then add the onion, peppers and garlic and cook for 4 minutes. Add butter and when melted, stir in the flour and cook for a minute. Add the chicken stock, heavy cream, sun-dried tomatoes, vinegar, Italian herb seasoning, red pepper, fennel seed and salt and cook, stirring, until thickened, about 4-5 minutes. Stir-in 6 ounces of Tomato Basil Feta, stir until cheese is incorporated. Add the pasta and mix well, then pour into a 9”x 13” baking dish and bake for 20 minutes, covering with a foil tent after 10 minutes. Remove and rest for 10 minutes.
- For the Roasted Asparagus & Balsamic Feta Crumble Topping, cut off and discard the bottom half of asparagus stems and toss with the breadcrumbs, oil and salt. Lay in a single layer on a parchment paper lined rimmed baking sheet and bake for 15 minutes.
- To serve, cut square portions of the casserole out onto serving plates and top with equal portions of asparagus. Top each with remaining Tomato Basil Feta, chopped basil and a zig-zag drizzle of balsamic glaze. Serve and enjoy!
