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Fusilli & Broccoli Casserole Fill 1 Created with Sketch.

with Crispy Onions

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

It doesn’t get much more comforting than tonight’s cheesy, creamy pasta and broccoli casserole—made with springy fusilli bucati, and creamy fontina and nutty asiago cheeses.

fresh
ingredients
Fusilli & Broccoli Casserole with Crispy Onions
Title
  • 1 lb Broccoli
  • 1 Yellow Onion
  • ¾ lb Carrots
  • ¾ lb Fusilli Bucati Corti Pasta
  • 2 stalks Celery
  • ¼ cup Heavy Cream
  • ⅓ cup Crispy Onions
  • ½ cup Sour Cream
  • 2 oz Fontina Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
  • 4 oz Asiago Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the onion. Medium dice the celery. Peel and medium dice the carrots. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Keeping them separate, grate the asiago cheese and fontina cheese on the large side of a box grater.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, diced celery, diced carrots, chopped broccoli, and spice blend; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Add 1/3 cup of water and season with salt and pepper. Cook stirring frequently, 3 to 4 minutes, or until the vegetables have softened and the water has cooked off.

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Assemble the casserole:
4 Assemble the casserole:

To the pot of cooked pasta, add the cooked vegetables, grated asiago cheese, sour cream, and heavy cream (shaking the bottle just before opening). Stir to combine; season with salt and pepper to taste. Transfer to a baking dish and top with the grated fontina cheese.

Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

Bake the casserole 5 to 7 minutes, or until the cheese has melted. Remove from the oven and top with the crispy onions. Let stand for at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the onion. Medium dice the celery. Peel and medium dice the carrots. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop. Keeping them separate, grate the asiago cheese and fontina cheese on the large side of a box grater.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, diced celery, diced carrots, chopped broccoli, and spice blend; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Add 1/3 cup of water and season with salt and pepper. Cook stirring frequently, 3 to 4 minutes, or until the vegetables have softened and the water has cooked off.

Cook the vegetables:
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water; cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Assemble the casserole:

To the pot of cooked pasta, add the cooked vegetables, grated asiago cheese, sour cream, and heavy cream (shaking the bottle just before opening). Stir to combine; season with salt and pepper to taste. Transfer to a baking dish and top with the grated fontina cheese.

Assemble the casserole:
Bake the casserole & serve your dish:
5 Bake the casserole & serve your dish:

Bake the casserole 5 to 7 minutes, or until the cheese has melted. Remove from the oven and top with the crispy onions. Let stand for at least 2 minutes before serving. Enjoy!