cheddar baked fusilli with zesty duck

How To Make cheddar baked fusilli with zesty duck

• 1

  Preheat oven to 375 degrees F.
• 2

  Coat the bottom and sides of a 9x13 inch casserole dish with cooking spray.
• 3

  Heat olive oil in a large, deep skillet over medium-high heat. Add sliced duck breasts and diced banana peppers. Begin to saute them for 5 minutes or the duck are tender.
• 4

  Stir in creole seasoning, ground cumin, teriyaki sauce, Dijon mustard, brown sugar, and 3 teaspoons dried basil. Remove from heat.
• 5

  Spoon into an greased casserole dish and spread evenly.
• 6

  Cook fusilli pasta according to package directions; drain.
• 7

  Melt margarine in a medium saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly.
• 8

  Stir in heavy cream, milk, half and half, cream cheese, and remaining dried basil. Cook, stirring frequently for 3 minutes, until the mixture boils and thickens.
• 9

  Combine half shredded sharp cheddar cheese to milk mixture; stir until cheese melts. Add cooked fusilli pasta; mix well. Remove from heat.
• 10

  Slowly spread onto sauteed duck mixture in the casserole dish evenly. Sprinkle with remaining sharp cheddar cheese.
• 11

  Bake for 30 minutes or until the cheese is melted. Cool completely for 10 minutes.
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