Pasta With Three Cheeses Brown Recipes

THREE CHEESE BAKED PASTA

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.

THREE-CHEESE PASTA WITH GREENS

Steps:

• Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
• Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
• Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
• Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
• Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.

THREE-CHEESE PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. Remove from heat; stir in cream cheese spread until melted.
• Drain pasta mixture well; return to saucepan. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.
• Bake 10 to 15 min. or until heated through.

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

PASTA WITH THREE CHEESES BROWN

Steps:

• In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat and stir in cream.
• Add cheeses, 1 at a time, stirring until each cheese melts before adding the next. Cook sauce at a bare simmer until thickened slightly, about 8 minutes. Keep sauce warm.
• In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water. Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.

FETTUCCINE WITH THREE CHEESES

Steps:

• Cut the tomatoes in 1/2. In a large mixing bowl, add a pinch of salt, freshly ground black pepper and olive oil with the tomatoes and massage them lightly with your hands. Boil 1 gallon of water in a large pot, and add 1 teaspoon of salt. Add the fettuccine, and cook to al dente. Drain well. Next, add the hot cooked pasta on top of the tomatoes in the bowl, then add Parmigiano and pecorino. Toss gently until the cheeses melt evenly around pasta. Add smoked mozzarella and toss. Add fresh basil and toss.

THREE CHEESE PASTA

Steps:

• Cook noodles according to directions on box.
• Drain.
• In a casserole dish, toss pasta with butter, then add cheeses.
• Stir in cream.
• Bake at 400 for 20 minutes.

THREE CHEESE PASTA BAKE

Steps:

• Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside.
• Preheat oven to 350 F (180 C).
• In a large pot, melt butter over medium heat and add flour. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes.
• Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar until melted.
• Stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges.
• Cool for 10 minutes before serving.