4 Cheese Pasta Bake Recipes

Steps:

• Preheat oven to 350°. Butter a 13x9 inch baking dish.
• Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
• Drain the pasta and rinse with cold water.
• Drain pasta again very well; place pasta in a large bowl.
• In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
• In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
• Slowly add in the hot milk, whisking constantly.
• Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
• Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
• Pour the cheese sauce over the pasta; toss to coat the past evenly.
• Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
• Cover with the remaining pasta.
• In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
• Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
• Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.

Steps:

• Heat oven to 350 degrees. Spray 13x9 inches glass baking dish with cooking spray. Cook and drain pasta as directed.
• In 4-quart saucepan, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire wisk, stir in flour and salt until smooth. Increase heat to medium; cook stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Stir in cheeses. Cook until melted. Stir pasta and parsley into cheese. Pour mixture into baking dish.
• In skillet, melt 1 tablespoons butter over medium-high heat; stir in bread crumbs. Book until the crumbs are golden brown. Sprinkle over pasta mixture.
• Bake uncovered 20-25 minute.

Steps:

• Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
• Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside.
• Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
• Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
• Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
• Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
• In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper.
• Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

Steps:

• Preheat oven to 400 degrees F.
• Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
• Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
• Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
• Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, in 3-quart saucepan, stir together remaining ingredients except Cheddar cheese and parsley. Cook over medium heat 5 minutes, stirring frequently, until cheeses are melted. Remove from heat.
• Stir cooked pasta into cheese mixture. Spoon into baking dish. Sprinkle Cheddar cheese over top.
• Bake uncovered 20 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Steps:

• Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain.
• While the pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not yet crisp, about 10 minutes. Drain bacon slices on paper towels and then cut into small, bite-sized pieces.
• Mix pasta, bacon, crushed tomatoes, and processed cheese together in a large bowl. Transfer to a baking dish.
• Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

Steps:

• Heat oven to 350°F Spray 13x9-inch glass baking dish with cooking spray.
• Cook and drain pasta as directed on package.
• Meanwhile, in 4-quart saucepan, melt 1/2 cup butter over low heat.
• Add garlic; cook 30 seconds, stirring frequently.
• With wire whisk, stir in flour and salt until smooth.
• Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly.
• Gradually stir in milk.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute. Stir in cheeses.
• Cook until melted, stirring occasionally.
• Stir pasta into cheese sauce.
• Pour mixture into baking dish.
• In 6-inch skillet, melt 1 tablespoon butter over medium-high heat; stir in bread crumbs.
• Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture.
• Bake uncovered 20 to 25 minutes or until bubbly.

Steps:

• Heat oven to 375°F.
• Heat oil in large skillet on medium-high heat. Add mushrooms, onions and garlic; cook and stir until tender. Add ricotta cheese, Parmesan cheese, blue cheese and milk; cook until blue cheese is melted, stirring constantly.
• Add pasta, mozzarella cheese and broccoli; mix lightly. Spoon into 2-quart casserole dish.
• Bake 20 to 25 min. or until heated through.

Steps:

• Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
• Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
• Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
• notes
• Great for freezing! See our Freezer Tips on pages 23-27.
• Vegetarian friendly!
• End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.

Steps:

• Cook penne according to package directions. Drain; set aside., Meanwhile, in a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through., Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.

Steps:

• Topping-process bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses.
• Transfer to a bowl and toss with the Parmesan cheese.
• Pasta-adjust an oven rack to the middle position; preheat oven to 500°.
• Bring 4 quarts water to a boil in a Dutch oven over high heat.
• Stir in 1 tablespoon salt and the pasta; cook, stirring occasionally, until al dente.
• Drain the pasta, return it to the pot, and toss with the oil; set aside.
• Meanwhile, melt the butter in a small saucepan over med-low heat.
• Add the flour and cook, stirring constantly, until golden, about 1 minute.
• Slowly whisk in the cream; bring to a simmer and cook, whisking often, until slightly thickened, about 1 minute.
• Off the heat, add 1/4 teaspoon salt and the pepper; cover to keep warm.
• Combine the cheeses in a large bowl.
• Add the cooked pasta to the cheese.
• Pour the hot cream mixture over the pasta and cover immediately with foil or a large plate; let stand for 3 minutes.
• Uncover the bowl and stir with a rubber spatula, scraping the cheese from the bottom of the bowl, until the cheeses are melted and the mixture is thoroughly combined.
• Transfer the pasta a 9 x 13 inch baking dish and sprinkle with the breadcrumb mixture.
• Bake until the topping is golden brown, 5-10 minutes.
• Serve immediately.

Steps:

• For the topping:.
• Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups).
• Transfer to small bowl; stir in Parmesan, salt, and pepper.
• Set mixture aside.
• For the pasta:.
• Adjust oven rack to middle position and heat oven to 500 degrees.
• Bring 4 quarts water to rolling boil in stockpot.
• Combine cheeses in large bowl; set aside.
• Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta.
• While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.
• Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks.
• Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside.
• When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet.
• Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
• Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
• Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
• Bake until topping is golden brown, about 7 minutes.
• Serve immediately.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain., Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs. , Transfer to two greased 3-qt. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.