Tonight was a comfort food type of night: cloudy, signs of a storm coming on. So I decided to ditch any diet plans for the evening, and made a good old-fashioned cheese-packed Three Cheese Pasta Bake. It was hearty, rich, and a dazzler.
Here's the recipe.
Cook up a pound of some sort of fusilli pasta. I used green lentil pasta, which I love. Drain and set aside.
In a large saucepan, on low-medium heat, combine 1 cup of heavy cream, 1/2 cup of cheap white wine, and a few dashes of any hot sauce you have on hand. Let it simmer, then stir in a boatload of cheese - a cup of cheddar, a cup of brie chunks, and a cup of blue cheese. Stir well, until the cheeses melt together. Then whisk in about a tablespoon of sage, a tablespoon of oregano, and a teaspoon of black pepper. Let it simmer together for about 5 minutes.
Apply cooking spray to a casserole dish, then layer about a third of the pasta, covered by about a third of the cheese sauce. Add a layer of spinach leaves, and a sprinkling of cheddar cheese. Do this for two more layers. Bake at 350 degrees for about 20 minutes, then cover with foil and bake another 15 minutes. It should be nice and bubbly hot. Add a layer of sliced tomatoes (I used Campari tomatoes), and some parsley, and bake another 10 minutes. Serve it hot!
Enjoy!