Pasta with 5 cheeses

Name: Pasta with 5 cheeses
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6-8
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

By Lisa Durham
@durhamity

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 vote5

Serves:

6-8

Prep:

5 Min

Cook:

45 Min

Ingredients

Add to Grocery List

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

Step-by-Step

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