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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
Coating:
3-4 slices white bread, torn into quarters
1/4 cup grated parmesan cheese
1/4 tsp salt
1/8 tsp pepper
Pasta and Cheese:
1 lb penne
Salt
1 cup Italian fontina cheese, shredded
3/4 cup Gorgonzola cheese, crumbled
1/2 cup grated parmesan cheese
2 tsp unsalted butter
2 tsp flour
11/2 cups heavy cream
1/4 tsp pepper
Pulse the bread in a food processor until the mixture resembles coarse crumbs. Transfer to a small bowl and add remaining ingredients. Set aside. Preheat oven to 500. Bring pasta water to a boil. Add pasta and 1 tablespoon salt stirring to prevent sticking.
While pasta is cooking, combine cheeses in a bowl; set aside. Melt butter in a small saucepan; whisk in flour until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, bring to a boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute. Stir in 1/4 tsp salt and pepper; cover cream mixture to keep hot; set aside.
When the pasta is al dente, drain about 5 seconds, leaving the pasta slightly wet. Add pasta to bowl with cheeses; immediately pour the cream mixture over, then cover the bowl with foil and let stand 3 minutes.
Uncover the bowl and stir with a rubber spatula, scraping the bottom of the bowl, until the cheeses are melted and the mixture is combined. Transfer the pasta to a 13x9 inch baking dish and sprinkle with reserved bread crumbs, pressing down lightly. Bake until the topping to golden brown, about 7 minutes. Serve immediately.
Variations:
Baked Four Cheese Pasta with Tomatoes and Basil – Follow the recipe adding one (14.5 oz) can diced tomatoes, drained, and to the pasta along with the cream mixture and stirring in 1/4 cup coarsely chopped basil leaves just before transferring the pasta to the baking dish. Proceed as directed.
Baked Four Cheese Pasta with Prosciutto and Peas – Follow the recipe, omitting the salt from the cream mixture and adding 4 ounces prosciutto, chopped, and 1 cup frozen peas to the pasta along with the cream mixture. Proceed as directed.
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BAKED FOUR-CHEESE PASTA
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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
Coating:
3-4 slices white bread, torn into quarters
1/4 cup grated parmesan cheese
1/4 tsp salt
1/8 tsp pepper
Pasta and Cheese:
1 lb penne
Salt
1 cup Italian fontina cheese, shredded
3/4 cup Gorgonzola cheese, crumbled
1/2 cup grated parmesan cheese
2 tsp unsalted butter
2 tsp flour
11/2 cups heavy cream
1/4 tsp pepper
Pulse the bread in a food processor until the mixture resembles coarse crumbs. Transfer to a small bowl and add remaining ingredients. Set aside. Preheat oven to 500. Bring pasta water to a boil. Add pasta and 1 tablespoon salt stirring to prevent sticking.
While pasta is cooking, combine cheeses in a bowl; set aside. Melt butter in a small saucepan; whisk in flour until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, bring to a boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute. Stir in 1/4 tsp salt and pepper; cover cream mixture to keep hot; set aside.
When the pasta is al dente, drain about 5 seconds, leaving the pasta slightly wet. Add pasta to bowl with cheeses; immediately pour the cream mixture over, then cover the bowl with foil and let stand 3 minutes.
Uncover the bowl and stir with a rubber spatula, scraping the bottom of the bowl, until the cheeses are melted and the mixture is combined. Transfer the pasta to a 13x9 inch baking dish and sprinkle with reserved bread crumbs, pressing down lightly. Bake until the topping to golden brown, about 7 minutes. Serve immediately.
Variations:
Baked Four Cheese Pasta with Tomatoes and Basil – Follow the recipe adding one (14.5 oz) can diced tomatoes, drained, and to the pasta along with the cream mixture and stirring in 1/4 cup coarsely chopped basil leaves just before transferring the pasta to the baking dish. Proceed as directed.
Baked Four Cheese Pasta with Prosciutto and Peas – Follow the recipe, omitting the salt from the cream mixture and adding 4 ounces prosciutto, chopped, and 1 cup frozen peas to the pasta along with the cream mixture. Proceed as directed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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