FOUR CHEESE SAUCE
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
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 PASTA FLORENTINE
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
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
FOUR-CHEESE PASTA WITH PEAS AND HAM
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
- Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
- Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.
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.
FOUR CHEESE PASTA RECIPE
TRADITIONAL ITALIAN RECIPE: This recipe is something you should NEVER EVER cook for your first home-dinner. The cheese, the Gorgonzola Cheese smells like sweat feet. It used to be one of my favorite pasta dish from my favorite restaurant in Milan, Italy. Charlot Pizzeria near De Angeli square in Via Carlo Ravizza. Charlot Pizzeria was where my family and I would go when we felt as though we'd earned a nice dinner out.
Provided by Uncut Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 01 - Start cooking the Pasta in salted boiling water. 02 - Remove the rinds from the Cheeses and cut them in small pieces. Grate the Parmesan. 03 - Pour in a pan the Milk ( and the Heavy Cream if used ) and all the Cheeses, and melt them on a very low flame. 04 - Add some Ground Pepper. 05 - Once the Pasta is ready drain it and sauté it in the saucepan for a few minutes. Serve.
Nutrition Facts : ServingSize 1 portion, Calories 350 cal, Fat 56 g
ITALIAN FOUR-CHEESE PASTA SAUCE
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to a boil. Add whichever type of pasta you choose.
- Stir, bring back to a boil and start timing according to your desired degree of doneness and instructions on the package.
- While the pasta is cooking, in a small, heavy-bottomed saucepan, heat the milk over medium-low heat.
- Add the Gorgonzola and Fontina, stirring constantly with a wooden spoon until they are melted and the mixture is homogeneous.
- Add the nutmeg and white pepper.
- About 1 minute before the pasta is done, remove it from heat and drain it.
- Transfer the drained pasta to a large skillet and stir in the milk-and-cheese mixture and the Parmigiano and Pecorino.
- Cook, shaking the pan continuously and vigorously until the sauce has thickened and the pasta is perfectly al dente and coated in the cheese sauce. Season to taste with fine sea salt.
- Serve hot, with additional grated cheese for topping, if desired, and a green salad or vegetables.
Nutrition Facts : Calories 469 kcal, Carbohydrate 37 g, Cholesterol 73 mg, Fiber 2 g, Protein 26 g, SaturatedFat 14 g, Sodium 1068 mg, Sugar 4 g, Fat 24 g, ServingSize 4 Servings, UnsaturatedFat 0 g
4 CHEESE PASTA BAKE
Make and share this 4 Cheese Pasta Bake recipe from Food.com.
Provided by emma1222
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spray 13x9 inches glass baking dish with cooking spray. Cook and drain pasta as directed.
- In 4-quart saucepan, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire wisk, stir in flour and salt until smooth. Increase heat to medium; cook stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Stir in cheeses. Cook until melted. Stir pasta and parsley into cheese. Pour mixture into baking dish.
- In skillet, melt 1 tablespoons butter over medium-high heat; stir in bread crumbs. Book until the crumbs are golden brown. Sprinkle over pasta mixture.
- Bake uncovered 20-25 minute.
FOUR-CHEESE LASAGNA
Try our delicious Four-Cheese Lasagna stuffed with Neufchatel, mozzarella, Parmesan and cottage cheese. End your day with this cheesy lasagna and a smile!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until blended.
- Drain meat; return to skillet. Stir in pasta sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover.
- Bake 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 70 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
CHEESECAKE FACTORY FOUR CHEESE PASTA RECIPE
Penne Pasta, Mozzarella, Ricotta, Romano and Parmesan Cheeses, Marinara Sauce and Fresh Basil. Also served with Chicken.
Provided by Mark
Categories Kid Favorite Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine 1 1/2 cup ricotta cheese, 2 1/2 cups shredded mozzarella cheese, egg, black pepper and 1/4 cup basil leaves. Mix well. Set aside.
- Prepare pasta according to package directions. Drain.
- Place still hot noodles in a large mixing bowl.
- Add warmed sauce and ricotta mixture. Mix well.
- Pour mixture into an 11 x 7-inch glass baking dish.
- Dot with mozzarella ovoline ball quarters and sprinkle with Parmesan cheese.
- Cover and place in preheated oven. Bake 25 minutes.
- Remove cover and bake additional 5 minutes, until cheese is melted. Remove from oven.
- Transfer to a serving dish, if you like, or serve from the glass baking dish.
- Spoon 2 tablespoons ricotta cheese in center of dish.
- Sprinkle with 1 - 2 tablespoons Parmesan cheese'
- Sprinkle with chopped basil.
- 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.
FOUR CHEESE PASTA & BEEF
This is a simple and easy dish that can be made in a pinch. If time and quality is of the essense this is the quick fix for you!
Provided by Hop Sings Prarie Di
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil water for pasta.
- Brown meat, salt and pepper to taste.
- Drain excess grease.
- Add tomatoes and cook over medium until stightly thickened.
- Cook Pasta.
- Stir cream cheese & onions into tomato & beef mixture until cream cheese melts.
- Add shredded cheeses and toss pasta (Add pasta to skillet) .
- Remove from heat.
- Cover 1-2 Minutes.
- Serve and add grated parmesan. (Not required).
Nutrition Facts : Calories 821.7, Fat 49.3, SaturatedFat 24.8, Cholesterol 176.5, Sodium 635.2, Carbohydrate 54.5, Fiber 8.2, Sugar 5.7, Protein 41.6
FOUR-CHEESE PASTA FLORENTINE
We love a warm, cheesy casserole, especially when it's got vitamin A-rich spinach. Four cheeses make this one extra special.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- 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 until well blended.
- Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
- Bake 25 min. or until center is set.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 59.2 g, Cholesterol 169 mg, Fat 25.8 g, Fiber 4.9 g, Protein 37.1 g, SaturatedFat 14.8 g, Sodium 975.8 mg, Sugar 4 g
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.
CREAMY FOUR CHEESE PASTA WITH GARLIC
Steps:
- Gather the ingredients.
- Bring water to a boil in a tall pasta pot, add salt generously, and cook spaghetti according to package directions for al dente. Reserve 1/4 cup of pasta water after spaghetti has finished cooking. Strain spaghetti and rinse with warm water to prevent it from sticking together while you prepare sauce.
- In a large skillet over high, heat butter and olive oil. Reduce heat to low, add minced garlic , and cook until fragrant (be careful not to brown garlic).
- Using a whisk, stir in heavy cream and gradually add cream cheese and Pecorino Romano, 1/2 cup of the Parmesan, and Asiago cheeses until you achieve a thick sauce consistency.
- Add cooked spaghetti and reserved pasta water to sauce.
- Season with salt and pepper and cook for another 2 minutes, stirring and tossing pasta until it is completely coated with sauce. Leave in skillet or transfer to a serving dish. Top with chopped parsley and remaining 1/4 cup of Parmesan cheese.
Nutrition Facts : Calories 865 kcal, Carbohydrate 46 g, Cholesterol 171 mg, Fiber 2 g, Protein 30 g, SaturatedFat 35 g, Sodium 1415 mg, Sugar 4 g, Fat 63 g, ServingSize Serves 2, UnsaturatedFat 0 g
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- In a saucepan melt the butter and mix in the flour to make a roux. Cook for a minute or two, then add the room temperature milk or cream. Mix with a wooden spoon until the roux is completely melted.
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- Meanwhile, put the cream and milk in a large saucepan over a medium heat. Stir in the cream cheese and other cheeses until they have melted into a thick sauce. Season this well with freshly ground black pepper and a little salt.
- Drain the pasta well but keep back 100ml of its cooking water. Mix the drained pasta into the creamy sauce, adding enough pasta water to keep the mixture moist, stirring well to combine. Keep the pan over a gentle heat.
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- Preheat the oven to 450ºF. Lightly oil a large (10- to 12-inch) skillet or a 9x13-inch baking dish. Bring a large pot of salted water to a boil. Have on hand a large bowl with ice water.
- Make the filling: In a medium bowl, stir the ricotta, Parmesan, egg, lemon zest and herbs together until combined. Fold in the mozzarella and fontina and season with salt and pepper to taste.
- Cut the fresh pasta sheets in half to make 16 sheets that are roughly 4x6 inches in size. (If you're using no-boil noodles, break them in half if they are longer than 10 inches. Otherwise use them as is.)
- Cook the pasta: Drop the pasta sheets in the boiling water and cook for 30 to 40 seconds. (If using no-boil pasta, boil for 2 to 3 minutes, or until softened. Yes, you still need to boil your no-boil noodles for this recipe!) Using tongs and/or a slotted spatula, carefully transfer the pasta sheets, a few at a time, to the cold water to stop the cooking.
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- Preheat oven to Broil. Cook pasta per package instructions and only cook to the al-dente level. You want a little spring in your pasta.
- In a medium sized sauce pot on top of the stove over medium heat, melt the one stick of butter. Allow the garlic to be in the sauce pan while the butter melts. When the butter starts to bubble a little - allow it to bubble for a minute before adding any other ingredients. Once the butter has bubbled for a minute, you may add all of the other cheeses and the cream all at once. Stir frequently until all of the cheese melts. It will take a while for the cream cheese to melt - just be patient, it will get there. Stir often so that cheese do not burn or stick to the bottom of the pan. The melted cheese should be the consistency of a thick egg nog. If you are finding that it is too thick, add a little more cream or you can substitute milk.
- By the time the cheeses are melted well, the pasta should be done. Drain the pasta and take the cheese off of the burner. Place single servings of the pasta into individual sized baking dishes or into large ramekins. Pour the sauce over the noodles so that each dish receives an equal amount of cheese. Use a fork and move the noodles around to ensure that the sauce coats all of the noodles. Sprinkle Parmesan over the top and place in the oven under broil. Allow to broil for a minute or two until the top becomes slightly brown and bubbly. Remove from the oven and serve immediately with a crusty italian style garlic bread and a fresh green salad. You may garnish with green onion or parsley.
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