Baked 4 Cheese Spaghetti Recipes

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FOUR-CHEESE BAKED PENNE



Four-Cheese Baked Penne image

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

4 cups uncooked whole wheat penne pasta
1 medium onion, chopped
2 teaspoons olive oil
4 garlic cloves, minced
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1-1/2 cups 2% cottage cheese
1-1/4 cups shredded part-skim mozzarella cheese, divided
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese

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 SPAGHETTI



Baked Spaghetti image

A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.

Provided by CALLIKO

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h25m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
  • Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
  • Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g

BAKED CREAM CHEESE SPAGHETTI CASSEROLE



Baked Cream Cheese Spaghetti Casserole image

You probably have everything you need to make this pasta dish in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta was really creamy and wonderful!

Provided by Jennifer Mount

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h5m

Yield 12

Number Of Ingredients 9

1 (12 ounce) package spaghetti
1 pound lean ground beef
1 (28 ounce) jar spaghetti sauce
8 ounces cream cheese, softened
1 clove garlic, minced
1 teaspoon Italian seasoning
1 pinch garlic salt
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
  • Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 31.2 g, Cholesterol 54.1 mg, Fat 15.2 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 7.7 g, Sodium 462.9 mg, Sugar 6.6 g

SPAGHETTI WITH FOUR CHEESES



Spaghetti with Four Cheeses image

This creamy and cheesy spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes. As cook and hostess, I never feel hurried preparing this meal. -Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked spaghetti
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups half-and-half cream
1 cup shredded part-skim mozzarella cheese
4 ounces fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain spaghetti; toss with cheese sauce and parsley.

Nutrition Facts : Calories 470 calories, Fat 28g fat (17g saturated fat), Cholesterol 94mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

BAKED 4 CHEESE SPAGHETTI



Baked 4 Cheese Spaghetti image

from food and wine, we all enjoyed this easy dish, and leftovers were great reheated for lunch the next day.

Provided by chia2160

Categories     Spaghetti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 lbs spaghetti
1/2 lb imported fontina, coarsely shredded (2 cups)
1/2 lb mozzarella cheese, coarsely shredded (2 cups)
1/2 lb gruyere, coarsely shredded (2 cups)
1/4 lb gorgonzola, dolce crumbled
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350°. 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 mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 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. Top with the remaining spaghetti and mixed cheeses.
  • 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.

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

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

8 tablespoons butter (plus extra for the baking dish)
1 lb penne
4 cups whole milk
6 tablespoons flour
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cups grated sharp cheddar cheese (Wisconsin)
2 cups grated asiago cheese
2 cups grated Fontina cheese
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter, melted
1 cup heavy cream

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.

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Categories     Salad     Sauce     Cheese     Pasta     Appetizer     Bake     Cocktail Party     Vegetarian     Simmer

Yield makes 8 to 10 servings

Number Of Ingredients 14

Cooking spray
1 (16-ounce) box ziti or any other tube-shaped pasta
1 (14 1/2-ounce) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
1 cup crumbled Gorgonzola cheese (4 ounces)
2 cups mozzarella cheese, shredded (8 ounces)
1 cup shredded fontina cheese (4 ounces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

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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  • Preheat the oven to 350°. 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.
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