FOUR-CHEESE PASTA BAKE
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
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
FOUR-CHEESE BAKED PENNE
This cheesy pasta dish is comforting, hearty, delicious and-surprise!-meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 523 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 682mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 11g fiber), Protein 32g protein.
BAKED FOUR-CHEESE PASTA
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
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.
4 CHEESE PASTA BAKE
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
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.
FOUR CHEESE AND CHICKEN BAKED PASTA
Shredded rotisserie chicken makes this hearty, cheesy pasta bake a cinch.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
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 FOUR-CHEESE PASTA
Categories Salad Sauce Cheese Pasta Appetizer Bake Cocktail Party Vegetarian Simmer
Yield makes 8 to 10 servings
Number Of Ingredients 14
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.
FOUR CHEESE PASTA
Make and share this Four Cheese Pasta recipe from Food.com.
Provided by Kaneshouse
Categories < 60 Mins
Time 50m
Yield 1 1/2 C, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Spray 13x9-inch glass baking dish with cooking spray.
- Cook and drain pasta as directed on package.
- Meanwhile, in 4-quart saucepan, melt 1/2 cup butter over low heat.
- Add garlic; cook 30 seconds, stirring frequently.
- With wire whisk, stir in flour and salt until smooth.
- Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly.
- Gradually stir in milk.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute. Stir in cheeses.
- Cook until melted, stirring occasionally.
- Stir pasta into cheese sauce.
- Pour mixture into baking dish.
- In 6-inch skillet, melt 1 tablespoon butter over medium-high heat; stir in bread crumbs.
- Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture.
- Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 765.8, Fat 38.3, SaturatedFat 23.1, Cholesterol 111.3, Sodium 1035.9, Carbohydrate 79.3, Fiber 8.7, Sugar 0.6, Protein 28.3
FOUR-CHEESE TURKEY PASTA BAKE
Leftover turkey combines with penne and cheeses to make a classic comfort food. The pasta bake works with chicken, shrimp or beef, too.-Mary Cokenour, Monticello, Utah
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Cook penne according to package directions. Drain; set aside., Meanwhile, in a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through., Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.
Nutrition Facts : Calories 752 calories, Fat 48g fat (28g saturated fat), Cholesterol 185mg cholesterol, Sodium 1026mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.
FOUR-CHEESE BOW TIES
With its red tomatoes and green parsley, this dish always looks beautiful on a holiday buffet. My daughter-in-law shared the recipe from her family, and it's now a favorite with our family, too.-Mary Farney, Normal, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1-1/4 cups juice; set aside., In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat., Drain pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 321 calories, Fat 14g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 484mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
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