Baked Fusilli with Porcini and Provolone | culture: the word on cheese
A decadent pasta dish for a chilly night. Serve with a simple green salad.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at culturecheesemag.com.
Ingredients
- 1 pound fusilli
- 2 teaspoons extra-virgin olive oil
- 1 ounce dried porcini mushrooms
- 5 tablespoons unsalted butter (divided)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ¾ cup heavy cream
- ½ teaspoon kosher salt
- 8 ounces fresh mozzarella (chopped (about 1 medium ball))
- 6 ounces provolone (chopped (about 8 slices))
- ¼ cup finely chopped basil
- ¼ cup finely chopped sage
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pork fusilli
dishmagazine.com
Stashcook | Baked Fusilli with Spinach, Cherry Tomatoes & Mozzarella
stashcook.com
Fusilli Bolognese - Food Pocket Guide
thefoodpocketguide.com
Fusilli Pomodoro
peachythemagazine.com
Fusili Pasta ? Recipe
club.cooking
Fusilli with Zucchini from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Porcini risotto – Food & Home Magazine
foodandhome.co.za
/images.kitchenstories.io/wagtailOriginalImages/Italian-Porcini-Risotto-final.jpg)
Italian porcini mushroom risotto
kitchenstories.com