|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. butter 3 large red bell peppers, stemmed, seeded and chopped into 1/2 inch pieces 5 stalks celery, chopped 1 1/2 cups heavy or whipping cream 1 1/2 cups half & half 1 pound crumbled bleu cheese 1 tsp. dried celery seed pinch cayenne pepper 1/4 tsp. salt 1/4 tsp. pepper 3 large egg yolks, beaten to blend 1/2 cup chopped celery leaves 1 pound uncooked penne pasta 3/4 cup grated parmesan cheese
Directions
Melt butter in a large skillet. Add bell peppers and chopped celery and cook until crisp-tender, about 6 to 8 minutes. Combine cream, half & half and bleu cheese in a medium saucepan. Stir over low heat until cheese is melted. Remove pan from heat and stir in celery seeds, cayenne, salt and pepper. Place yolks in a medium bowl. Whisk in half of sauce. Return mixture to saucepan and whisk to blend. Stir in celery leaves. Preheat oven to 400 degrees. Butter a 4 quart oval baking dish. Cook pasta in a large pot of boiling salted water until just done. Drain pasta well and return to pot. Add sauce and vegetables and stir to blend. Transfer to prepared baking dish and sprinkle parmesan over top. Bake about 25 minutes until heated through and bubbly.
Serves 8 to 10.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|