Fusilli w/ Asiago & Mascarpone

If you like fettucine alfredo you have to try this dish. It's easy to prepare and even easier to eat. Fusilli with asiago and mascarpone cheeses will have all your dinner guest asking for seconds.

Here's what you'll need:

1 pound dry fusilli pasta

1 heaping cup of freshly grated asiago cheese, plus 1/4 cup for topping

1 heaping cup freshly grated parmesan cheese

2 8 ounce packages mascarpone cheese

1/4 teaspoon freshly grated nutmeg

pinch of salt and pepper

Preheat your oven to 375 degrees and spray a 13x9 casserole dish with non-stick cooking spray and set aside.

Bring a large pot of salty water to a boil for the pasta. You want to cook the pasta about 10-12 minutes, until it's al dente. While the pasta is cooking you'll want to start grating your asiago and parmesan cheeses in a large mixing bowl. Add the mascarpone and the nutmeg. Add salt and pepper to taste. Add the pasta and mix together with the cheeses until it is creamy. Ladel in some of pasta water, one ladel should be good but two if you need it. You don't want to drain the pasta because you want to use the pasta water to help thin out your sauce. It will also help the cheeses stick to the pasta. Pour the pasta into your casserole dish and sprinkle the remaining asiago cheese on top. Bake for 15-20 minutes or until it's bubbly and golden brown.

I served mine along side sauteed squash with onions and caesar salad. YUM! Enjoy.