Three Color Fusilli With Four Cheeses Food

FOUR-CHEESE BUTTERNUT SQUASH BAKED FUSILLI

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons of 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 the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the sage and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• Cook the fusilli 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, cooked squash, 1 cup of the mozzarella, the gorgonzola, and half of the 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 1 1/2 cups mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE

Steps:

• In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
• Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
• Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
• Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
• Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
• Serve right away, passing more grated Parmigiano-Reggiano at the table.

FUSILLI FOUR COLOR PASTA

Steps:

• Cook the onion first and then add the other ingredients so they are cooked but still crisp.
• Mix all the ingredients together in a skillet (except the pasta) heat to hot.
• Mix with the cooked pasta, GOOD GOOD.

THREE-COLOR FUSILLI WITH FOUR CHEESES

Steps:

• Preheat the oven to 300F. In a large pot of boiling salted water, cook the pasta until it is al dente. Meanwhile, put the butter and the cheeses in a large ovenproof casserole. When the pasta is done, drain it and immediately toss it with the butter and cheeses. When everything is thoroughly mixed, bake in the preheated oven for 5 minutes, until all the cheeses have melted.

BAKED FOUR-CHEESE SPAGHETTI

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.

CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
• Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

CASSEROLE OF FUSILLI AND THREE CHEESES

Steps:

• Position rack in center of oven and preheat to 350 degrees. Butter 2.5-quart souffle dish. Add oil to large pot of rapidly boiling salted water. Add pasta, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain. Rinse pasta with cold water and drain thoroughly.
• Combine cream, wine and hot pepper sauce in heavy large saucepan over low heat. Gradually whisk in blue cheese, Brie and 1 cup cheddar cheese. Add sage, thyme and pepper. Whisk until cheese melted and mixture is smooth. Remove from heat.
• Spoon 1/3 of pasta into prepared dish. Pour in 1/3 of sauce. Sprinkle with 2/3 cup cheddar cheese. Repeat layering 2 more times. Bake casserole 20 minutes. Cover dish with foil and bake 15 minutes. Spread tomato slices evenly over top of pasta. Sprinkle with parsley and Parmesan. Bake uncovered 10 minutes.