Four Cheese Pasta Casserole Recipes

FOUR CHEESE PASTA CASSEROLE

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.

CREAMY BAKED FOUR-CHEESE PASTA

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.

FOUR CHEESE MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
• Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
• Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
• Bake in preheated oven for 15 to 25 minutes.

FOUR-CHEESE BAKED PENNE

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.

FOUR-CHEESE PASTA BAKE

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.

BAKED FOUR-CHEESE PASTA

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

Steps:

• In 3 quart saucepan, melt butter,stir in flour until blended; cook 30 seconds.
• Gradually stir in half and half- cook,stirring,until mixture boils and slightly thickens.
• Stir in all cheeses,salt and pepper.
• Boil fettuccine till al dente.
• Drain and pour into large bowl or round casserole dish.
• Mix in cheese sauce along with parsley, until well blended.
• Serve immediately.