Once A Month Cooking: Fiori Alfredo

Fiori is a type of pasta that looks like flowers, fiori in Italian. This spring casserole is delicious and different, and lends itself perfectly to the once a month cooking routine.

The casserole appeals to children because of the unusual shape of the pasta and appeals to adults because it just tastes good! You can vary the amount of sausage or chicken, or leave it out all together for a side dish or vegetarian meal.

The alfredo sauce is creamy and delicate, and the chicken and mushroom sausage is a perfect compliment to the flavors of the dish. Serve it with a salad, the make ahead dinner rolls (link at the bottom of the page), and a bowl of sugared strawberries for an easy, quick to put together meal.

Give it a try. You will want it on your menu often. Just a hint. Low fat items tend to get dry in the freezer so use the full fat ingredients for best results.

• 1 lb organic chicken and mushroom sausage or any mild white sausage. OR chicken breast
• 1 lb fiori pasta, cooked a la dente
• 1 tall can quartered artichoke hearts
• 1 onion, sliced
• 1/4 lb mushrooms, sliced

Saute sausage, onion, and mushrooms in olive oil in a pan until vegetables are tender and sausage is slightly browned. Add drained fiori and artichoke hearts and mix well. Set aside.

Alfredo

• 2 c half and half
• 1/2 c heavy cream
• 1/4 c flour
• 1/4 tsp salt
• 4 tbs unsalted butter
• 1/2 lb grated parmesan

Mix half and half, cream, and flour until smooth. Add salt and cook until thickened. Remove from heat and add butter, salt, and parmesan. Adjust salt to taste. Stir until smooth and then pour over the sausage mixture, stirring well. Spoon into greased casserole and add a little cream or milk if there does not seem to be enough sauce. Sprinkle with more parmesan.

To Freeze

Allow to come to room temperature and cover securely. Freeze. When ready to bake, thaw overnight in the refrigerator, and bake at 350 for 30 minutes.

To serve immediately

Bake at 350 for 30 minutes.