Baked Four Cheese Pasta Recipes

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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.

CREAMY BAKED FOUR-CHEESE PASTA



Creamy Baked Four-Cheese Pasta image

Make and share this Creamy Baked Four-Cheese Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Macaroni And Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

4 slices white bread, torn into quarters
2 tablespoons unsalted butter, melted
1/2 ounce parmesan cheese, grated (about 1/4 cup)
salt
1 lb penne
1 tablespoon olive oil
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
2 cups heavy cream
1/4 teaspoon ground black pepper
4 ounces italian Fontina cheese, shredded (about 1 1/3 cup)
3 ounces gorgonzola, crumbled (about 3/4 cup)
1 ounce pecorino romano cheese, grated (about 1/2 cup)
1/2 ounce parmesan cheese, grated (about 1/4 cup)

Steps:

  • Topping-process bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses.
  • Transfer to a bowl and toss with the Parmesan cheese.
  • Pasta-adjust an oven rack to the middle position; preheat oven to 500°.
  • Bring 4 quarts water to a boil in a Dutch oven over high heat.
  • Stir in 1 tablespoon salt and the pasta; cook, stirring occasionally, until al dente.
  • Drain the pasta, return it to the pot, and toss with the oil; set aside.
  • Meanwhile, melt the butter in a small saucepan over med-low heat.
  • Add the flour and cook, stirring constantly, until golden, about 1 minute.
  • Slowly whisk in the cream; bring to a simmer and cook, whisking often, until slightly thickened, about 1 minute.
  • Off the heat, add 1/4 teaspoon salt and the pepper; cover to keep warm.
  • Combine the cheeses in a large bowl.
  • Add the cooked pasta to the cheese.
  • Pour the hot cream mixture over the pasta and cover immediately with foil or a large plate; let stand for 3 minutes.
  • Uncover the bowl and stir with a rubber spatula, scraping the cheese from the bottom of the bowl, until the cheeses are melted and the mixture is thoroughly combined.
  • Transfer the pasta a 9 x 13 inch baking dish and sprinkle with the breadcrumb mixture.
  • Bake until the topping is golden brown, 5-10 minutes.
  • Serve immediately.

Nutrition Facts : Calories 819.1, Fat 51.5, SaturatedFat 30.1, Cholesterol 164, Sodium 597.1, Carbohydrate 72.3, Fiber 8.8, Sugar 1.2, Protein 19.9

FOUR CHEESE AND CHICKEN BAKED PASTA



Four Cheese and Chicken Baked Pasta image

Shredded rotisserie chicken makes this hearty, cheesy pasta bake a cinch.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
2 large sprigs fresh basil
1 pound dried rigatoni
3 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups shredded Asiago cheese
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/2 cup grated pecorino

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

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.

BAKED FOUR-CHEESE SPAGHETTI



Baked Four-Cheese Spaghetti image

Provided by Marc Murphy

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Unsalted butter, for greasing
1 1/2 pounds spaghetti
Kosher salt and freshly ground black pepper
8 ounces imported fontina cheese, coarsely shredded (2 cups)
8 ounces Gruyere, coarsely shredded (2 cups)
8 ounces mozzarella, coarsely shredded (2 cups)
4 ounces Gorgonzola dolce, crumbled

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.

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.

FOUR-CHEESE PASTA BAKE



Four-Cheese Pasta Bake image

An easy (and extra-cheesy) casserole that starts with frozen potatoes and ends with crispy bacon.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 11

1 box (1 lb) penne pasta
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 oz fontina cheese, shredded (1 cup)
4 oz smoked Gouda cheese, shredded (1 cup)
4 oz Gruyère cheese, shredded (1 cup)
4 oz sharp Cheddar cheese, shredded (1 cup)
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • Meanwhile, in 3-quart saucepan, stir together remaining ingredients except Cheddar cheese and parsley. Cook over medium heat 5 minutes, stirring frequently, until cheeses are melted. Remove from heat.
  • Stir cooked pasta into cheese mixture. Spoon into baking dish. Sprinkle Cheddar cheese over top.
  • Bake uncovered 20 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 590, Carbohydrate 52 g, Fat 2 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 840 mg

THREE CHEESE BAKED PASTA



Three Cheese Baked Pasta image

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

1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 ½ cups tomato pasta sauce
6 ounces provolone cheese, thinly sliced
1 ½ cups sour cream
6 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese

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

FOUR CHEESE PASTA WITH BROCCOLI BAKE



Four Cheese Pasta with Broccoli Bake image

Set the table for something special with our Four Cheese Pasta with Broccoli Bake. This pasta with broccoli bake will warm hearts as well as tummies.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 Tbsp. olive oil
1 can (8 oz.) sliced mushrooms, drained
4 green onions, sliced
3 cloves garlic, minced
1 cup part-skim ricotta cheese
1/2 cup shredded Parmesan cheese
1/2 cup crumbled blue cheese
1 cup milk
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups KRAFT Shredded Mozzarella Cheese
1 pkg. (10 oz.) frozen broccoli florets, thawed, drained

Steps:

  • Heat oven to 375°F.
  • Heat oil in large skillet on medium-high heat. Add mushrooms, onions and garlic; cook and stir until tender. Add ricotta cheese, Parmesan cheese, blue cheese and milk; cook until blue cheese is melted, stirring constantly.
  • Add pasta, mozzarella cheese and broccoli; mix lightly. Spoon into 2-quart casserole dish.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g

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BAKED FOUR-CHEESE PASTA RECIPE - RECIPEZAZZ.COM
Any of the commercially available shredded Italian cheese blends, from 3 cheese to 7 cheese, can be used here. Recipe Categories . Course. Appetizers (3012) Beverages (2048) Breakfast (2478) Desserts (5556) Dinner (11539) Lunch (6751) Ingredient. Beef (3213) Pasta (1812) Pork (3286) Poultry (3905) Salmon (481) Cuisine. Asian (1109) Indian (408) Italian (1565) Mexican …
From recipezazz.com
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FOUR CHEESE BAKED ZITI - CREME DE LA CRUMB
2020-08-30 Preheat oven to 375 degrees and grease a 9x13 inch baking dish. In a large skillet over medium heat, brown sausage - breaking into small pieces as it cooks - for 4-5 minutes. Stir in ziti noodles, garlic, marinara, and Italian seasoning. Spread ziti mixture into an even layer in the bottom of your prepared pan.
From lecremedelacrumb.com
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CREAMY FOUR CHEESE PASTA BAKE - GATHER FOR BREAD
2014-04-30 Preheat oven to 350 degrees. Spray 9 x 13 inch baking pan with cooking spray. Cook shells according to package directions for al dente. Drain. Set aside. Melt butter in a medium saucepan over medium-low heat. Stir in flour. Gradually stir in milk and half and half. Stir continuously over medium heat until mixture thickens.
From gatherforbread.com
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10 BEST FOUR CHEESE PENNE PASTA RECIPES | YUMMLY
2022-05-03 Oven-baked Four Cheese Rigatoni Rosa Bertolli. rigatoni, fresh basil leaves, eggs, ground black pepper, shredded mozzarella cheese and 4 more.
From yummly.com
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BAKED FOUR-CHEESE PASTA - COOK'S COUNTRY
Most recipes for baked four-cheese pasta produce heavy pasta casseroles with stringy cheese and mushy noodles. To perfect this classic Italian pasta dish, we used a preshredded Italian cheese blend, which was much more efficient than buying... INGREDIENTS 4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy
From cookscountry.com
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ONE PAN 4 CHEESE SUN-DRIED TOMATO AND SPINACH PASTA BAKE
2020-11-19 Instructions. 1. Preheat the oven to 375° F. Oil a 9x13 inch baking dish. 2. To the baking dish, add the tomatoes, tomato paste, sun-dried tomatoes...plus 3 tablespoons of the oil left in the jar, the spinach, garlic, basil, oregano, red wine, and 1 1/2 cups water. Season with red pepper flakes, salt, and pepper. Stir to combine.
From halfbakedharvest.com
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CREAMY BAKED FOUR-CHEESE PASTA | COOK'S ILLUSTRATED
Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? We set out to make a creamy casserole with great flavor, properly …
From cooksillustrated.com
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FAJITA PASTA BAKE - THERESCIPES.INFO
Easy Fajita Pasta Bake Recipe - Pillsbury.com trend www.pillsbury.com. 1 cup shredded Colby-Monterey jack cheese blend (4 oz) Make With Old El Paso Steps Hide Images 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2 Spray 10- to 12-inch skillet with cooking spray; heat over medium heat.
From therecipes.info
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BAKED FOUR CHEESE AND PASTA CASSEROLE - BIGOVEN.COM
Bring 4 quarts water to rolling boil in stockpot. Combine cheese in large bowl, set aside. Add pasta and 1 tablespoons salt to boiling water. stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat, whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream increase heat ...
From bigoven.com
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