Pasta with 5 cheeses
By
Lisa Durham
@durhamity
1
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!
Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
5 Min
Cook:
45 Min
Ingredients
- 1 lb
- rigatoni, fusilli or small shells, dired
- 2 c
- heavy cream
- 1 tsp
- basil, dried
- 1 c
- crushed tomatoes in heavy puree
- 1 pkg
- italian blend cheese, (8 ounces divided - mozzarella, mild cheddar, provolone, and asiago)
- 1/4 c
- gorgonzola cheese, crumbled
How to Make Pasta with 5 cheeses
- 1Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.
- 2Boil 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
- 3Add 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
