Five Cheese Pasta Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
• Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
• Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Steps:

• Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain., Meanwhile, in a large saucepan, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining mozzarella cheese., In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta., Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.Freeze option: Cool the unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.

Steps:

• Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Steps:

• Preheat oven to 375 degrees F.
• Spray a 9-by-13-inch casserole dish with cooking spray.
• Boil pasta one minute less than the package directs in plenty of salted water.
• Drain pasta.
• Add the chopped spinach leaves to the hot cooked pasta. Toss evenly and set aside.
• Meanwhile, in a large bowl, mix together the cream, ff half and half, garlic, basil, thyme, salt, crushed tomatoes, and cheeses.
• Add hot cooked pasta/spinach mixture to the cream and cheese mixture.
• Stir to combine.
• Pour into prepared casserole dish.
• Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.