Cheesy Pasta Recipes

BOBBE'S SUPER CHEESY PASTA

Bobbe's Super Cheesy Pasta image

A very rich, creamy, and zesty cheese and pasta recipe. Not for the dieters out there! The salad dressing adds a very nice creaminess and a little 'bite'!

Provided by BOBBESONG

Categories Main Dish Recipes Pasta

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package uncooked rigatoni pasta
¼ cup butter
1 clove garlic, crushed
½ cup cubed sharp Cheddar cheese
½ cup cubed Gouda cheese
¼ cup grated Parmesan cheese
¼ cup blue cheese dressing
½ cup milk
paprika to taste
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 45.1 g, Cholesterol 38.9 mg, Fat 17.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 276 mg, Sugar 2.3 g

CHEESY STUFFED PASTA

Cheesy Stuffed Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 pound paccheri pasta
48 ounces ricotta
1 cup store-bought pesto
4 cups fontina cheese, shredded
One 15-ounce jar store-bought alfredo sauce
Fresh basil, for garnish

Steps:

Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining.
Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn't need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly.
Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese.
Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve.

LOVELY CHEESY PASTA

Lovely cheesy pasta image

Soft cooked pasta cooked in a cheese sauce mixed with peas or sweetcorn, with bacon on top.

Provided by tomdutnall

Time 25m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 200 degrees C/ gas mark 6
Grab a saucepan, pour all the pasta in and fill with cold tap water until the pasta is submerged. Cook the pasta until "al dente" or done. But just before it is done, add the vegetables into the saucepan.
While the pasta is cooking, place the flour, the margerine, the mustard powder and the milk into another clean saucepan and stir well until smooth.
Set the sauce on a cooker and start to boil, stirring continuously until the sauce thickens. Keep simmering until smooth.
Add the cheese to the sauce, and stir in in.
Remove the pasta and veg from the cooker, and drain it using a colander. Put the pasta and veg back in the saucepan and mix in the cheese sauce.
Mix in all up then pour it into the oven proof tray, and put it in the oven for 10 minutes.
Take the tray out, take the pasta out the tray and put on a plate. Sprinkle the bacon all over, then serve.

'BEEFY' CHEESY PASTA

'Beefy' Cheesy Pasta image

Similar to Hamburger Helper®. Great for picky eaters! Try different cheeses to suit your tastes!

Provided by Rebecca Nicole Smith

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound lean ground turkey
½ onion, diced
½ cup soy sauce
1 ½ cloves garlic, minced
1 (1.25 ounce) package taco seasoning mix
5 cups whole wheat rotini pasta
½ cup milk
2 tablespoons butter
2 cups shredded Cheddar-Monterey Jack cheese blend

Steps:

Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, soy sauce, and garlic in the hot skillet until turkey is completely browned, 5 to 7 minutes. Stir taco seasoning mix into the turkey mixture.
Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
Drain rotini and return to the pot; place over low heat. Stir milk and butter with the rotini; cook until the butter melts completely, 2 to 3 minutes; add turkey mixture and stir. Sprinkle cheese over the rotini-and-turkey mixture; cook and stir until the cheese melts, about 5 minutes.

Nutrition Facts : Calories 953.1 calories, Carbohydrate 112 g, Cholesterol 157.8 mg, Fat 34 g, Fiber 11.4 g, Protein 56.5 g, SaturatedFat 18.9 g, Sodium 2932.7 mg, Sugar 4.1 g

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