BAKED 4 CHEESE SPAGHETTI
from food and wine, we all enjoyed this easy dish, and leftovers were great reheated for lunch the next day.
Provided by chia2160
Categories Spaghetti
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°. 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 mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 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. Top with the remaining spaghetti and mixed cheeses.
- 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 BAKED PENNE
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 6 servings, serving size 2 1/2 cups
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
- Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
- Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
- Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc
CREAMY BAKED FOUR-CHEESE PASTA
Make and share this Creamy Baked Four-Cheese Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Macaroni And Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 819.1, Fat 51.5, SaturatedFat 30.1, Cholesterol 164, Sodium 597.1, Carbohydrate 72.3, Fiber 8.8, Sugar 1.2, Protein 19.9
BAKED SPAGHETTI
A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.
Provided by CALLIKO
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
- Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
- Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g
BAKED FOUR-CHEESE PASTA
Categories Salad Sauce Cheese Pasta Appetizer Bake Cocktail Party Vegetarian Simmer
Yield makes 8 to 10 servings
Number Of Ingredients 14
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.
FOUR-CHEESE BAKED PENNE
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
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.
CREAMY BAKED SPAGHETTI
Spaghetti, prepared pasta sauce, mozzarella and cream cheese make a quick and cheesy comfort-food dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
- Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.
Nutrition Facts : Calories 630 calories, Carbohydrate 75.9 g, Cholesterol 65.2 mg, Fat 24.7 g, Fiber 16.9 g, Protein 25.3 g, SaturatedFat 12.2 g, Sodium 1219.1 mg, Sugar 2.5 g
FOUR CHEESE AND PESTO ITALIAN BAKED SPAGHETTI
This recipe is from "The Deen Family Cookbook." If you like Paula Deen and cheese, you're gonna love this recipe. Enjoy!
Provided by Bay Laurel
Categories Spaghetti
Time 30m
Yield 1 baked dish, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 400ºF.
- Grease 13x9 baking dish.
- Cook spaghetti for 2 minutes less than the package directions specify,.
- Drain spaghetti well and transfer into a bowl.
- Stir in ricotta,pesto,1 cup mozzarella, ½ cup of the parmesan, and the goat cheese.
- Toss the mixture well and transfer it into the baking dish.
- Sprinkle the remaining 1½ cup mozarella and ½ cup parmesan over the pasta.
- Bake until the cheese is melted, about 20 minutes.
- turn the oven setting to broil and broil for 1 minute or until golden.
- serve hot.
SPAGHETTI WITH FOUR CHEESES
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
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.
BAKED FOUR-CHEESE PASTA WITH TOMATOES AND BASIL
A great dish to serve as a side dish, or add a salad you have have a great meal! Recipe comes from Cook's Illustrated.
Provided by Galley Wench
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For the topping:.
- Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups).
- Transfer to small bowl; stir in Parmesan, salt, and pepper.
- Set mixture aside.
- For the pasta:.
- Adjust oven rack to middle position and heat oven to 500 degrees.
- Bring 4 quarts water to rolling boil in stockpot.
- Combine cheeses in large bowl; set aside.
- Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta.
- While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.
- Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks.
- Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside.
- When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet.
- Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
- Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in 1/4 cup chopped fresh basil.
- Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
- Bake until topping is golden brown, about 7 minutes.
- Serve immediately.
Nutrition Facts : Calories 801.5, Fat 39, SaturatedFat 22.8, Cholesterol 124.8, Sodium 2341.6, Carbohydrate 93.2, Fiber 10.6, Sugar 5.2, Protein 22.5
BAKED FOUR-CHEESE PASTA
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
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.
BAKED CREAM CHEESE SPAGHETTI CASSEROLE
You probably have everything you need to make this pasta dish in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta was really creamy and wonderful!
Provided by Jennifer Mount
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 31.2 g, Cholesterol 54.1 mg, Fat 15.2 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 7.7 g, Sodium 462.9 mg, Sugar 6.6 g
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BAKED FOUR-CHEESE SPAGHETTI RECIPE - MARC MURPHY
From foodandwine.com
3/5 Total Time 1 hr 10 minsServings 8
- Preheat the oven to 350°. 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 mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 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. Top with the remaining spaghetti and mixed cheeses.
- 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.
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