PASTA DI VERDURE DEL FORMAGGIO (VEGETABLE CHEESE PASTA)
This recipe is from a local Italian restaurant. The chef was kind enough to share it with us after we had dined there one evening. I've made it twice since then and though I don't think mine is as good as theirs, Mark and the kids seem to enjoy it. There are never any leftovers. **It has been noted that I didn't give specific directions for the cheese sauce. I use 1/2 cup milk to 1/4 cup shredded cheese, usually a mild cheddar or a mozzarella, but you can use your preference***
Provided by Sherrybeth
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sauté the zucchini, squash, carrots, onion, jalapeño, peppers and broccoli in garlic butter until they start to get tender.
- Add the mushrooms, seasoned salt and Tabasco and sauté until the mushrooms are tender.
- Slowly add the cheese sauce and the marinara and toss until all is mixed and hot.
- Thoroughly cook the bow tie pasta, then drain.
- Toss in skillet with other mixture.
- Pour contents of the skillet into a pasta bowl.
- Rim with garlic salt and chopped parsley.
Nutrition Facts : Calories 226.3, Fat 5.1, SaturatedFat 1.8, Cholesterol 38, Sodium 271.2, Carbohydrate 37.4, Fiber 3.7, Sugar 5.5, Protein 9.4
BAKED FOUR-CHEESE PASTA
Make and share this Baked Four-Cheese Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
PASTA FORMAGGIO
This pasta tastes as good as a restaurant. Easy to make, but very rich to eat. I've made this for just my family and also for a party of about 40 people. It gets rave reviews. I originally got this recipe from a cooking class, but I made a couple of changes.
Provided by aviva
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In medium saucepan, melt butter.
- Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
- Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
- Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
- Cook over medium heat until sauce begins to thicken.
- The fattier the milk, the thicker the sauce.
- Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
- Stir in tomato paste.
- Pour cheese sauce over cooked pasta.
- Stir in peas.
- Serve at once.
- If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
- (I never do this step.).
TORTA DI FORMAGGIO
This is a great and tasty dip or spread for just about anything...crackers, baguette slices. It makes just enough for a great party food.
Provided by Chill
Categories Spreads
Time 30m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Cream cheese and butter in a mixer until smooth.
- Line a terrine with plastic wrap and spread a thin layer of mixture over bottom.
- Place in freezer until firm.
- Cover with a thin layer of tomatoes,then cheese, chill again.
- Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese.
- Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems.
- Yield is approximate.
Nutrition Facts : Calories 1350.4, Fat 138, SaturatedFat 82.4, Cholesterol 370.1, Sodium 1176.7, Carbohydrate 20.6, Fiber 4, Sugar 0.4, Protein 17
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