Four Cheese Pasta Recipes

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PASTA WITH FOUR CHEESES



Pasta with Four Cheeses image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

8 ounces vermicelli noodles
Small piece sharp white cheddar cheese (about 1/4 cup diced)
Small piece of brie cheese (about 1/4 cup diced)
1 to 2 tablespoons dry white wine
1/2 cup ricotta cheese
Garnish: Finely sliced fresh chives or scallion, freshly ground pepper to taste

Steps:

  • Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions. Meanwhile, finely dice your cheddar and brie into 1/4-inch cubes. Combine the cheeses with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion.

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 PASTA FLORENTINE



Four-Cheese Pasta Florentine image

We love having a warm, cheesy pasta casserole on the table, and four kinds of cheese make this one extra special.

Provided by My Food and Family

Categories     Pasta

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 cups mostaccioli, uncooked
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs.
  • Drain pasta. Add to spinach mixture with the mozzarella; mix lightly.
  • Spoon into 8- or 9-inch square baking dish; top with Parmesan.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 690, Fat 26 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 180 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 42 g

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 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.

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.

BEST FOUR CHEESE PASTA



Best Four Cheese Pasta image

Make and share this Best Four Cheese Pasta recipe from Food.com.

Provided by sarahlw86

Categories     Penne

Time 14m

Yield 4-5 serving(s)

Number Of Ingredients 8

2 cups heavy cream (small carton)
11 ounces diced tomatoes (or one can)
parmesan cheese
1/2 cup of coarsely shredded Fontina cheese
4 tablespoons of crumbled gorgonzola
1/2 cup mozzarella cheese
3/4 teaspoon kosher salt
1 lb penne pasta

Steps:

  • Preheat oven to 500 degrees.
  • Put penne pasta into bowling water for 4 minutes.
  • In a mixing bowl combined all ingredients.
  • After cooking pasta for 4 minutes drain it and pour pasta in the mixing bowl.
  • Butter Pan before pouring pasta and mixed ingredients in baking bowl.
  • Sprinkle bread crumbs and parmesan cheese on top of pasta.
  • Bake for 8-10 minutes.

Nutrition Facts : Calories 962.1, Fat 56.3, SaturatedFat 33.8, Cholesterol 196.1, Sodium 858.3, Carbohydrate 99.3, Fiber 13.6, Sugar 3.4, Protein 19.9

FOUR CHEESE SAUCE



Four Cheese Sauce image

This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment.

Provided by Dominic

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Yield 16

Number Of Ingredients 6

2 cups heavy whipping cream
½ cup butter
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
½ cup grated Romano cheese

Steps:

  • In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
  • Serve immediately, sauce will thicken upon standing.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 1.2 g, Cholesterol 67.7 mg, Fat 20.4 g, Protein 4.6 g, SaturatedFat 12.7 g, Sodium 193.1 mg, Sugar 0.1 g

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.

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