Four Cheese Fettuccine Recipes

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
• Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
• Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

Steps:

• Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions. Meanwhile, finely dice your cheddar and brie into 1/4-inch cubes. Combine the cheeses with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion.

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:

• 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:

• Cook fettuccine according to package directions and drain.
• In a pot, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.
• Stir in cheeses, cook and stir until melted.
• Add chicken and heat through.
• Add fettuccine to the sauce.
• Transfer to a shallow greased 2-1/2-qt. baking dish.
• Combine topping ingredients and sprinkle over chicken mixture.
• Cover and bake at 350° for 25 minutes.
• Uncover and bake 5-10 minutes longer or until golden brown.

Steps:

• 1. Heat butter and half-and-half in 2 quart saucepan over low heat until butter is melted. 2. Stir in gruyere, parmesan, salt, pepper, and garlic. Cook stirring occasionally for about 5 minutes. 3. Cook fettuccine as directed on package except add a little oil to boiling water. Drain. Place in serving bowl. 4. Pour sauce over hot fettuccine. Add gorgonzola and mozzarella. Toss using two forks. 5. Garnish with chopped parsley. Notes: Can substitute evaporated milk for 1/2 & 1/2. Or use heavy cream for a real artery blocker.