Casserole Of Fusilli And Three Cheeses - cooking recipe

Ingredients

1 tablespoon olive oil
salt
1 lb dried fusilli (preferably spinach)
1 cup whipping cream
1/2 cup dry white wine
1 dash hot pepper sauce
1 1/2 lbs crumbled blue cheese, rind removed (about 1-1/2 lbs. of Baron Blue, Saga Blue or Danish Blue)
1 cup finely chopped brie cheese, rind removed (about 6 oz.)
1 cup coarsely grated sharp cheddar cheese (about 4 oz.)
2 tablespoons dried sage, crumbled
1 tablespoon dried thyme, crumbled
2 teaspoons fresh coarse ground black pepper
2 cups grated sharp cheddar cheese (1/2 lb.)
2 large Italian plum tomatoes, thinly sliced
1 tablespoon minced fresh Italian parsley
1 tablespoon grated parmesan cheese

Preparation

Position rack in center of oven and preheat to 350 degrees. Butter 2.5-quart souffle dish. Add oil to large pot of rapidly boiling salted water. Add pasta, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain. Rinse pasta with cold water and drain thoroughly.
Combine cream, wine and hot pepper sauce in heavy large saucepan over low heat. Gradually whisk in blue cheese, Brie and 1 cup cheddar cheese. Add sage, thyme and pepper. Whisk until cheese melted and mixture is smooth. Remove from heat.
Spoon 1/3 of pasta into prepared dish. Pour in 1/3 of sauce. Sprinkle with 2/3 cup cheddar cheese. Repeat layering 2 more times. Bake casserole 20 minutes. Cover dish with foil and bake 15 minutes. Spread tomato slices evenly over top of pasta. Sprinkle with parsley and Parmesan. Bake uncovered 10 minutes.