Categories: Pasta
Ingredients
- 1 lb. gemelli pasta - cooked al dente
- 3 cups of heavy cream
- 1/2 cup chicken stock
- 3 garlic cloves minced
- 1 cup freshly grated Parmesan cheese- divided
- 1/4 cup crumbled gorgonzola cheese
- 1 cup of shredded fontina cheese
- pinch of salt and pepper
- 1 TBSP. finely chopped rosemary
- 1 1/2 cups crushed garlic croutons
- 1 tsp. dried Italian seasoning
Directions
-
In large pan carefully heat cream..stock…and garlic. Just before it starts to boil turn down heat and gradually whisk in 3/4 cup Parmesan..Fontina..and gorgonzola cheese. whisk until smooth. Toss in pasta pasta…pinch of salt and pepper..and rosemary. Stir to coat. Spoon in large casserole dish that has been sprayed with cooking spray. Top with remaining 1/4 cup parmesan cheese and crushed croutons. Sprinkle Italian seasoning on top. Bake in a preheated 350 oven for 30 minutes or until bubbly and croutons are lightly browned.