FOUR-PASTA BEEF BAKE
This hearty casserole looks and tastes a lot like lasagna, but it's quicker to prepare since you don't have to layer it. It disappears fast when I share it at a gathering. Served with rolls and a salad, it makes an easy and satisfying supper. -Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (8-10 servings each).
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain., Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs. , Transfer to two greased 3-qt. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 306mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
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 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
DOUBLE-CHEESE BEEF PASTA
Provolone and mozzarella cheeses star in this comforting pasta dish. My mother shared the recipe with me when I was married more than 50 years ago.-Marilyn Pearson, Billings, Montana
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, tomatoes, mushrooms, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., Drain pasta; place half in a greased 3-qt. baking dish. Top with half of the beef mixture. Layer with sour cream and provolone cheese. Top with remaining pasta and beef mixture. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 649 calories, Fat 35g fat (18g saturated fat), Cholesterol 140mg cholesterol, Sodium 1027mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 40g protein.
FOUR CHEESE PASTA CASSEROLE
This is the best mac & cheese ever - very grown up! It takes a little more time to make, but it's worth it! The recipe is from Cooks Illustrated. I only changed a couple of things, for instance, I like whole wheat bread for the topping. (I make no pretense of this being low-cal, and I wouldn't really even want to try and make it so - totally a splurge dish!)
Provided by A la Carte
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the topping: Tear the bread into quarters and put it in a food processor until the mixture resembles course breadcrumbs, not fine. Transfer to a bowl and stir in the Parmesan, salt and pepper. Set this aside for now.
- For the Pasta and Cheese: Pre-heat your oven to 500°F
- Combine the four cheeses in a large bowl and set aside. Meanwhile bring 4 quarts of water to a boil in a large stockpot. When boiling, add the pasta and 1 T of salt. Stir immediately to separate the pasta. Bring back to the boil. (Cook only until al dente - 2 minutes less than package directions).
- While the pasta is cooking, melt the butter in a small-ish saucepan over medium-low heat. When the butter is melted and bubbling, stir in the flour and continue stirring the butter and flour mixture until no lumps remain. Gradually whisk in the cream.
- Raise the heat to medium and bring to a slow boil, stirring occasionally. Reduce the heat to medium low and simmer a minute or two more.
- Stir in the ¼ tsp salt and the pepper and cover the cream sauce, and set aside.
- When pasta is al dente, drain. Add the pasta to the cheese bowl and pour over the cream mixture. (At this point, I would add the drained tomatoes). Cover with foil and let stand for 3 minutes. Uncover the bowl and stir very well with a rubber spatula to make sure the cheeses are mixed thoroughly and well combined.
- Transfer tot a 9x13" baking dish. Sprinkle with the breadcrumb topping, and press down lightly on the crumb mixture.
- Bake in the 500F oven for about 7 minutes.
Nutrition Facts : Calories 1078.5, Fat 60.2, SaturatedFat 36.2, Cholesterol 199.7, Sodium 3366.9, Carbohydrate 104.6, Fiber 14.1, Sugar 2, Protein 33.8
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 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
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
FOUR-PASTA BEEF BAKE
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions, and mushrooms over medium heat until meat is no longer pink; drain.
- Preheat oven to 350 degrees F.
- Drain pasta and place in a large bowl; stir in the beef mixture, 2 jars of spaghetti sauce and eggs. Transfer to 2 greased 13 by 9 by 2-inch baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, for 25 to 30 minutes or until heated through.
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
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.
CHEESY PASTA BAKE
Cheesy Pasta Bake
Provided by avs1301
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/Gas 5.
- In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside.
- Melt the butter over a low heat in the large saucepan. Once the butter it melted, add the flour and stir with the wooden spoon to form a sort of paste. Cook for another 1-2 minutes.
- Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture.
- Continue stirring until the sauce thickens, then add the next bit of milk. When the sauce is ready, in around 10-15 minutes, it will be fairly thick, smooth and steaming. Don't allow it to boil (Hint! You may want to gradually increase the heat from low to medium-low as you add more milk)
- Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted.
- Transfer the pasta into the ovenproof dish, pour the cheese sauce over it and stir the mixture around, making sure that all of the pasta is covered in sauce.
- Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional).
- Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.
FOUR CHEESE, PASTA AND BEEF
Steps:
- 1. Cook pasta as package directs; drain.
- 2. In skillet brown meat.
- 3. Salt and pepper to taste.
- 4. Add tomatoes; cook uncovered until slightly thickened.
- 5. Stir in onions and cream cheese.
- 6. Toss with remaining ingredients.
- 7. Cover 2 minutes to melt cheeses.
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