Pasta With 5 Cheeses Recipes
PASTA WITH 5 CHEESES
My daughters love mac and cheese and this recipe is always a big hit! A bagged salad and loaf of French bread is a nice touch. If you're not a fan of gorganzola, you can always use parmesan. Still taste great!
Provided by Lisa Durham
Categories Pasta
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.
- 2. Boil pasta two minutes less than the package directs in plenty of well-salted water and set aside. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1 1/2 cups of Italian cheese blend, and gorgonzola cheese
- 3. Add cooked pasta to the cream and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining 1/2 cup of Italian cheese blend. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately
FIVE-CHEESE RIGATONI
Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. -Shirley Foltz, Dexter, Kansas
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition Facts : Calories 362 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 586mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
5-CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
- Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
- Position an oven rack in the center of the oven and preheat to broil.
- Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.
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