Baked Pasta Bianca With Cream And Five Cheeses Recipes

BAKED PASTA BIANCA WITH CREAM AND FIVE CHEESES

Steps:

• Preheat oven to 500°; bring a big pot of water to a boil.
• Meanwhile, combine cream, ½ cup chicken stock, all the cheeses, and salt in a large bowl; mix well.
• Taste and add more salt, if needed; set aside.
• Generously salt boiling water and drop in pasta; cook, stirring frequently, for 4-5 minutes.
• The pasta will be parboiled and too hard to eat; it will cook further in the oven.
• Drain pasta and transfer shells to the mixing bowl.
• Combine thoroughly with the sauce mixture; if it seems too thick, add some more chicken stock, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid.
• Transfer to individual shallow baking dishes or to 1-2 shallow baking dishes.
• Bake for 8-10 minutes or until the pasta is bubbly hot; serve immediately.

WISCONSIN FIVE-CHEESE BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
• In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
• Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
• Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

BAKED CREAM CHEESE SPAGHETTI CASSEROLE

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.

CREAMY BAKED FOUR-CHEESE PASTA

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.

ITALIAN BAKED PASTA

Steps:

• Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
• Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
• Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.