pasta with 5 cheeses

Name: Pasta with 5 cheeses
Prep time: 5 min
Cook time: 45 min
Yield: 6
Ingredients: 1 pound(s) rigatoni, fusilli or small shells, dired; 2 cup(s) heavy cream; 1 teaspoon(s) basil, dried; 1 cup(s) crushed tomatoes in heavy puree; 1 package(s) italian blend cheese, (8 ounces divided - mozzarella, mild cheddar, provolone, and asiago); 1/4 cup(s) gorgonzola cheese, crumbled

(1 RATING)

68 Pinches 1 Photo

Lisa Durham

Monroe, LA

Updated on Apr 22, 2012

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!

Rate

prep time 5 Min

cook time 45 Min

method ---

yield 6-8 serving(s)

Ingredients

1 pound rigatoni, fusilli or small shells, dired
2 cups heavy cream
1 teaspoon basil, dried
1 cup crushed tomatoes in heavy puree
1 package italian blend cheese, (8 ounces divided - mozzarella, mild cheddar, provolone, and asiago)
1/4 cup gorgonzola cheese, crumbled

How To Make pasta with 5 cheeses

Step 1

Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.

Step 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
Step 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
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