Real Recipes From Real Home Cooks ®

pasta with 5 cheeses

★★★★★ 1
a recipe by
Lisa Durham
Monroe, LA

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
serves 6-8
prep time 5 Min
cook time 45 Min

Ingredients For pasta with 5 cheeses

  • 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

  • 1
    Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.
  • 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
  • 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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