Recipe from Festival Foods.
1 lb gemelli pasta, cooked al dente
3 cups heavy cream
1/2 cup chicken stock
3 cloves garlic, minced
1 freshly grated Parmesan cheese, divided
1 cup shredded Fontina cheese
1/4 cup crumbled Gorgonzola
Pinch of salt and pepper
1 tbl finely chopped fresh rosemary
1 1/2 cups crushed garlic croutons
1 tsp dried Italian seasoning
In a 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. Whisk until smooth. Toss in pasta, a pinch of salt and pepper, and rosemary. Stir to coat. Spoon into a large casserole dish that has been sprayed with cooking spray. Top with remaining 1/4 cup Parmesan and crushed croutons and sprinkle Italian seasoning on top. Bake in a preheated 350 degree oven for about 30 minutes or until bubbly and the croutons are golden.
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