THREE-CHEESE PASTA WITH GREENS
I needed something nice and easy after doing my own ravioli for the first time, so this is what I came up with. It's a cheesy dish with lots of greens, served with the pasta of your choice.
Provided by Chef AidF
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
- Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
- Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
- Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
- Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.
Nutrition Facts : Calories 686.2 calories, Carbohydrate 52.3 g, Cholesterol 141.6 mg, Fat 45.1 g, Fiber 4.3 g, Protein 20.3 g, SaturatedFat 26.1 g, Sodium 572.2 mg, Sugar 4.5 g
PASTA RUSTICA WITH THREE CHEESES
Always a request in our family get together, a recipe from grandma's recipe box.
Provided by Jeannette Bailey
Categories Pasta
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven at 350 degrees.
- 2. Saute garlic, onion, sausage, basil and red pepper flakes and salt. Add tomatoe puree, bring to a boil, reduce heat to medium low and simmer for 10 minutes. Add cooked pasta and remove from heat.
- 3. Stir in ricotta cheese and half of the mozarella cheese. Transfer into a baking dish and sprinkle the rest of the mozarella cheese and parmigiano. Bake for half an hour or until cheese are melted.
THREE CHEESE BAKED PASTA
This hearty dish always gets rave reviews. Everyone who tries it loves it! Make it a part of your meal today!
Provided by Althea
Categories Main Dish Recipes Pasta
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
- Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake in preheated oven for 30 minutes, or until bubbly.
Nutrition Facts : Calories 462.7 calories, Carbohydrate 42.3 g, Cholesterol 88.4 mg, Fat 22.2 g, Fiber 5.2 g, Protein 22.7 g, SaturatedFat 11.1 g, Sodium 878.1 mg, Sugar 12.7 g
5-CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
- Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
- Position an oven rack in the center of the oven and preheat to broil.
- Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.
PASTA, CHEESE AND TREES
This recipe originally appeared in Rachael Ray's Cooking Rocks! 30-Minute Meals for Kids, but I got it from Everyday with RR. This one is for MY little one! And her daddy. LOL.
Provided by dicentra
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a big pot of water on to boil for the pasta.
- Separate the broccoli into small trees by pulling them apart. Trim off the woody stems of your trees so you can break them up.
- Put the broccoli florets (trees) into a pot and add water enough to just cover the tops.
- The broccoli should cook about 5 minutes once the water comes to a boil. Drain.
- When the pasta water boils, put 4 pinches of salt into the pot and add pasta. Cook to al dente (that's Italian for "done but still with a bite to it"), according to package directions.
- Pour oil and butter into a deep frying pan and heat it up over low heat. When the butter melts, add the garlic and cook it 5 minutes.
- Add the broccoli to the garlic.
- Drain the pasta and add to broccoli. Add the ricotta and grated cheese, and have the GH stir it all up in the big frying pan.
- Add a little salt and pepper and taste the pasta and trees to see how the seasoning is.
Nutrition Facts : Calories 699.7, Fat 22.8, SaturatedFat 11.8, Cholesterol 57.6, Sodium 331.4, Carbohydrate 94.2, Fiber 3.7, Sugar 3.4, Protein 30.2
PENNE AND SMOKED SAUSAGE
This pasta is a must-try smoked sausage recipe. It just tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 553 calories, Fat 35g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1425mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
3-CHEESE PASTA BAKE
Tender corkscrew pasta is cloaked in a creamy mushroom sauce sporting flavors of three cheeses.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
- Bake at 400 degrees F. for 20 min. or until hot.
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