Four Cheese Baked Spaghetti Recipes

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SPAGHETTI WITH FOUR CHEESES



Spaghetti with Four Cheeses image

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

8 ounces uncooked spaghetti
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups half-and-half cream
1 cup shredded part-skim mozzarella cheese
4 ounces fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

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 CREAM CHEESE SPAGHETTI CASSEROLE



Baked Cream Cheese Spaghetti Casserole image

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

1 (12 ounce) package spaghetti
1 pound lean ground beef
1 (28 ounce) jar spaghetti sauce
8 ounces cream cheese, softened
1 clove garlic, minced
1 teaspoon Italian seasoning
1 pinch garlic salt
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

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

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.

FOUR-CHEESE BAKED SPAGHETTI



Four-Cheese Baked Spaghetti image

Extra-cheesy vegetarian baked spaghetti is easy, filling, and fit for a crowd! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Provided by Yummly

Categories     Main Dishes

Time 1h15m

Number Of Ingredients 13

nonstick cooking spray
1 pound spaghetti
salt for pasta water
16 ounces low-moisture ricotta cheese
1/2 cup grated Parmesan cheese for ricotta mixture
3/4 teaspoon salt for ricotta mixture
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
4 cups marinara sauce
1/2 cup grated Parmesan cheese for spaghetti
8 ounces fresh mozzarella sliced 1/8-inch thick
6 ounces provolone cheese or 6 slices

Steps:

  • Preheat the oven to 375°F.
  • Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  • Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water and cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the cheese mixture.
  • Place the ricotta, Parmesan, salt, black pepper, garlic powder, and Italian seasoning in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.
  • Return the drained spaghetti to the pot. Add the marinara sauce and remaining Parmesan, and stir to thoroughly coat the noodles.
  • Transfer the about 1/3 of the sauced pasta to the prepared baking dish. Drop half the ricotta mixture by spoonfuls over the spaghetti, and gently spread it into an even layer. Layer about 1/3 of the mozzarella and provolone cheeses over the ricotta. Repeat with another 1/3 of the noodles, the remaining ricotta, and another 1/3 each of the mozzarella and provolone cheeses. Top with the last 1/3 of noodles. Layer the remaining mozzarella and provolone cheese in an even layer over the top of the dish.
  • Cover the baking dish with a sheet of aluminum foil.
  • Bake the spaghetti on middle rack of oven for 40 minutes.
  • Remove the aluminum foil and continue baking until cheese on top is lightly browned, about 15 minutes.
  • Check to see that pasta is done. Remove from oven or add time as needed.
  • Allow the spaghetti to rest for 20 minutes before serving.

Nutrition Facts : Calories 580 calories, Carbohydrate 51 grams, Cholesterol 80 milligrams, Fat 28 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 16 grams, Sodium 1310 milligrams, Sugar 12 grams

FOUR CHEESE AND PESTO ITALIAN BAKED SPAGHETTI



Four Cheese and Pesto Italian Baked Spaghetti image

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

1 lb spaghetti, uncooked
1 lb ricotta cheese
12 ounces prepared pesto sauce
2 1/2 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 cup goat cheese, crumbled

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.

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