Four Cheese Pasta Bake Food

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BAKED FOUR-CHEESE SPAGHETTI



Baked Four-Cheese Spaghetti image

Provided by Marc Murphy

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

Unsalted butter, for greasing
1 1/2 pounds spaghetti
Kosher salt and freshly ground black pepper
8 ounces imported fontina cheese, coarsely shredded (2 cups)
8 ounces Gruyere, coarsely shredded (2 cups)
8 ounces mozzarella, coarsely shredded (2 cups)
4 ounces Gorgonzola dolce, crumbled

Steps:

  • Preheat the oven to 350 degrees F. 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 Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half 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.
  • 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.

PASTA WITH FOUR CHEESES



Pasta with Four Cheeses image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

8 ounces vermicelli noodles
Small piece sharp white cheddar cheese (about 1/4 cup diced)
Small piece of brie cheese (about 1/4 cup diced)
1 to 2 tablespoons dry white wine
1/2 cup ricotta cheese
Garnish: Finely sliced fresh chives or scallion, freshly ground pepper to taste

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.

4 CHEESE PASTA BAKE



4 Cheese Pasta Bake image

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

16 ounces uncooked penne pasta
1/2 cup butter
2 garlic cloves, chopped
1/2 cup all-purpose flour
1 teaspoon salt
4 1/2 cups milk
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup shredded Fontina cheese
1/3 cup chopped fresh parsley
1 tablespoon butter
1 cup panko breadcrumbs

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.

CHEESY FOUR-MEAT BAKED PASTA



Cheesy Four-Meat Baked Pasta image

Beef, bacon, ham and sausage team up with mozzarella, provolone and Parmesan in this meat-and-cheese-packed pasta bake.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs basil
1/2 cup chopped flat-leaf parsley
1/4 pound ground beef
1/4 pound sweet Italian sausage, casing removed
1 head fennel, quartered, cored and thinly sliced
1 pound dried rigatoni
1/2 cup cooked chopped bacon
2 ounces diced ham
1 cup shredded provolone
3 cups shredded mozzarella
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the parsley. Season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer to a large bowl with a slotted spoon. Add the fennel and cook until soft, about 5 minutes. Transfer to the bowl with the beef mixture.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, bacon, ham, provolone and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

FOUR CHEESE AND CHICKEN BAKED PASTA



Four Cheese and Chicken Baked Pasta image

Shredded rotisserie chicken makes this hearty, cheesy pasta bake a cinch.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
2 large sprigs fresh basil
1 pound dried rigatoni
3 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups shredded Asiago cheese
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/2 cup grated pecorino

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

BAKED 4 CHEESE SPAGHETTI



Baked 4 Cheese Spaghetti image

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

1 1/2 lbs spaghetti
1/2 lb imported fontina, coarsely shredded (2 cups)
1/2 lb mozzarella cheese, coarsely shredded (2 cups)
1/2 lb gruyere, coarsely shredded (2 cups)
1/4 lb gorgonzola, dolce crumbled
salt & freshly ground black pepper

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.

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Categories     Salad     Sauce     Cheese     Pasta     Appetizer     Bake     Cocktail Party     Vegetarian     Simmer

Yield makes 8 to 10 servings

Number Of Ingredients 14

Cooking spray
1 (16-ounce) box ziti or any other tube-shaped pasta
1 (14 1/2-ounce) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
1 cup crumbled Gorgonzola cheese (4 ounces)
2 cups mozzarella cheese, shredded (8 ounces)
1 cup shredded fontina cheese (4 ounces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

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.

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

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

8 tablespoons butter (plus extra for the baking dish)
1 lb penne
4 cups whole milk
6 tablespoons flour
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cups grated sharp cheddar cheese (Wisconsin)
2 cups grated asiago cheese
2 cups grated Fontina cheese
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter, melted
1 cup heavy cream

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 BAKE



Four-Cheese Pasta Bake image

An easy (and extra-cheesy) casserole that starts with frozen potatoes and ends with crispy bacon.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 11

1 box (1 lb) penne pasta
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 oz fontina cheese, shredded (1 cup)
4 oz smoked Gouda cheese, shredded (1 cup)
4 oz Gruyère cheese, shredded (1 cup)
4 oz sharp Cheddar cheese, shredded (1 cup)
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • Meanwhile, in 3-quart saucepan, stir together remaining ingredients except Cheddar cheese and parsley. Cook over medium heat 5 minutes, stirring frequently, until cheeses are melted. Remove from heat.
  • Stir cooked pasta into cheese mixture. Spoon into baking dish. Sprinkle Cheddar cheese over top.
  • Bake uncovered 20 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 590, Carbohydrate 52 g, Fat 2 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 840 mg

CREAMY BAKED FOUR-CHEESE PASTA



Creamy Baked Four-Cheese Pasta image

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

4 slices white bread, torn into quarters
2 tablespoons unsalted butter, melted
1/2 ounce parmesan cheese, grated (about 1/4 cup)
salt
1 lb penne
1 tablespoon olive oil
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
2 cups heavy cream
1/4 teaspoon ground black pepper
4 ounces italian Fontina cheese, shredded (about 1 1/3 cup)
3 ounces gorgonzola, crumbled (about 3/4 cup)
1 ounce pecorino romano cheese, grated (about 1/2 cup)
1/2 ounce parmesan cheese, grated (about 1/4 cup)

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

FOUR CHEESE PASTA CASSEROLE



Four Cheese Pasta Casserole image

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

3 slices whole wheat bread (with crusts)
1/4 cup grated parmesan cheese
1/4 teaspoon fresh ground pepper
1 lb penne pasta
1 cup shredded italian Fontina cheese
3/4 cup crumbled gorgonzola
1/2 cup shredded romano cheese
1/4 cup grated parmesan cheese
1 tablespoon salt, plus
1 teaspoon salt
2 teaspoons salted butter
2 teaspoons all-purpose flour
1 1/2 cups heavy cream
1/4 teaspoon fresh ground pepper
1 (14 1/2 ounce) can diced tomatoes, drained (optional)

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

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