Best Four Cheese Pasta Food

FOUR-CHEESE PASTA FLORENTINE

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.

PASTA WITH FOUR CHEESES

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 PASTA

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.

FOUR CHEESE PASTA

Steps:

• In 3 quart saucepan, melt butter,stir in flour until blended; cook 30 seconds.
• Gradually stir in half and half- cook,stirring,until mixture boils and slightly thickens.
• Stir in all cheeses,salt and pepper.
• Boil fettuccine till al dente.
• Drain and pour into large bowl or round casserole dish.
• Mix in cheese sauce along with parsley, until well blended.
• Serve immediately.

BEST FOUR CHEESE 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.

NOT YOUR USUAL FOUR CHEESE PASTA

Steps:

• Do ahead: Combine the tomatoes, basil, salt, and minced garlic. Let stand at room temperature for one to two hours, stirring occasionally.
• In another bowl, mix ricotta with the whipping cream and season with the nutmeg and pepper. Add the fontina and mozzarella cheeses. Let stand while cooking pasta.
• Cook pasta according to package directions for al dente. While the pasta cooks, drain most of the liquid from the tomato mixture above, leaving it just moist. When ready, drain pasta.
• In large bowl, add the hot pasta, the 2 tablespoons olive oil, and the cheese mixture. Toss till cheese melts. Spoon tomato mixture across the top but do not stir yet.
• At table, toss the pasta mixture and sprinkle with grated parmesan cheese just before serving.