Pasta with 5 cheeses

Lisa Durham


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!

★★★★★ 1 vote
5 Min
45 Min


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


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

About this Recipe

Course/Dish: Pasta
Other Tags: Quick & Easy, For Kids