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Recipe Categories: chrissy1108's HOME PAGECOOKIES CROCKPOT DESSERTS PASTA PASTASALADS POULTRY

CREAMY BAKED FOUR CHEESE PASTA




Source of Recipe


Magazine


List of Ingredients




BREAD CRUMB TOPPING:
3-4 slices white sandwich bread with crusts, torn into
quarters
1/4 cup (1/2 ounce) grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

PASTA AND CHEESE:
4 ounces Italian Fontina cheese, shredded (about 1 cup)
3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
1/2 cup (1 ounce) grated Pecorino Romano cheese
1/4 cup (1/2 ounce) grated Parmesan cheese
1 pound penne
1 tablespoon plus 1/4 teaspoon salt
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
1 1/2 cups heavy cream
1/4 teaspoon ground black pepper

Recipe



FOR THE TOPPING: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt and pepper. Set mixture aside.

FOR THE PASTA: Adjust oven rack to middle position and heat oven to 500 degrees.

Bring 4 quarts water to rolling boil in pot. Combiine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside. When pasta is al dente, drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Transfer pasta to 13x9" baking dish; sprinkle evenly with reserved bread crumbs, pressing down lightly.

Bake until topping is golden brown, about 7 minutes.

WITH TOMATOES AND BASIL:
Follow recipe for creamy baking four cheese pasta, adding one 14 1/2-ounce can diced tomatoes, drained, to pasta along with cream mixture and stirring in 1/4 cup coarsely chopped basil leaves just beefore transferring pasta to baking dish.

Makes: 4 to 6 main course or 6 to 8 side dish