NOT YOUR USUAL FOUR CHEESE PASTA
This recipe for Four Cheese Pasta is different from your typical because it uses Ricotta instead of Gorgonzola (or something similar). It also has a lovely topping of seasoned tomatoes that is served room temperature, and the dish is not baked like many Four Cheese Pasta dishes are. Lots of differences, but it really tastes wonderful. It's quite easy to prepare (long prep time includes letting tomato mixture sit at room temperature for two hours), but presents like a party dish.
Provided by Cindy W.
Categories One Dish Meal
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Do ahead: Combine the tomatoes, basil, salt, and minced garlic. Let stand at room temperature for one to two hours, stirring occasionally.
- In another bowl, mix ricotta with the whipping cream and season with the nutmeg and pepper. Add the fontina and mozzarella cheeses. Let stand while cooking pasta.
- Cook pasta according to package directions for al dente. While the pasta cooks, drain most of the liquid from the tomato mixture above, leaving it just moist. When ready, drain pasta.
- In large bowl, add the hot pasta, the 2 tablespoons olive oil, and the cheese mixture. Toss till cheese melts. Spoon tomato mixture across the top but do not stir yet.
- At table, toss the pasta mixture and sprinkle with grated parmesan cheese just before serving.
Nutrition Facts : Calories 879.9, Fat 34.6, SaturatedFat 17.1, Cholesterol 91.3, Sodium 1534.4, Carbohydrate 101.3, Fiber 7.5, Sugar 12, Protein 41.3
FOUR-CHEESE PASTA FLORENTINE
We love having a warm, cheesy pasta casserole on the table, and four kinds of cheese make this one extra special.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs.
- Drain pasta. Add to spinach mixture with the mozzarella; mix lightly.
- Spoon into 8- or 9-inch square baking dish; top with Parmesan.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 690, Fat 26 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 180 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 42 g
PASTA WITH FOUR CHEESES
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.
FOUR-CHEESE BAKED PENNE
This cheesy pasta dish is comforting, hearty, delicious and-surprise!-meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 523 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 682mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 11g fiber), Protein 32g protein.
BAKED FOUR-CHEESE PASTA
Categories Salad Sauce Cheese Pasta Appetizer Bake Cocktail Party Vegetarian Simmer
Yield makes 8 to 10 servings
Number Of Ingredients 14
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.
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