Four Cheese Pasta Florentine Recipes

FOUR-CHEESE PASTA FLORENTINE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs.
• Drain pasta. Add to spinach mixture with the mozzarella; mix lightly.
• Spoon into 8- or 9-inch square baking dish; top with Parmesan.
• Bake 25 min. or until heated through.

PASTA FLORENTINE

Steps:

• Cook pasta according to package directions until tender but still firm. Drain well and set aside.
• Combine well-drained spinach, cottage cheese, basil and pepper, mixing well. Stuff each shell with a rounded 15 ml measure tablespoonful) or filling.
• Spread about 125 ml (1/2 cup) of the tomato sauce on bottom of 2 L (8-cup) shallow baking dish. Arrange single layer of stuffed shells on sauce, seam side up. Cover with remaining sauce. Sprinkle with mozzarella
• Combine crushed cereal, margarine and Parmesan cheese. Sprinkle evenly over surface. Bake at 180°C (350°F) 20-25 minutes or until hot and bubbly.

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.

PASTA FLORENTINE

Steps:

• Cook and drain pasta.
• While pasta is cooking, melt margarine or butter in large pan.
• Toss in garlic.
• Squeeze spinach dry, and toss in pan with garlic.
• Heat.
• Add mushrooms and sauce.
• Heat over very low while pasta cooks.
• Mix drained pasta in with sauce and spinach.
• When heated through, sprinkle with cheese and heat until cheese melts.
• Delicious with garlic bread.

FOUR CHEESE PASTA FLORENTINE

Steps:

• cook pasta until al dente (still has some bite in it). Fry the mushrooms in the oil for 5 minutes.
• Add the cheese sauce and the spinach to the mushrooms heat until the spinach wilts.
• Drain pasta and add to sauce, mix well and place in an oven proof dish. season and scatter with cheese.
• Grill for 5 - 8 mins until cheese is bubbly.

FIORENTINA BAKED PASTA

Steps:

• Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
• Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.