Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chancery Four-Cheese Pasta




Source of Recipe


Chancery Restaurants in Milwaukee


List of Ingredients




10 ounces dry succhietti pasta, cooked (a spiral pasta also called tortiglioone)
24 ounces marinara sauce (your favorite recipe or good quality purchased)
4 ounces ricotta cheese
4 ounces freshly grated Parmesan cheese
4 ounces grated mozzarella cheese
4 ounces shredded cheddar cheese
Tuscan tomato relish (see recipe)

Recipe



Cook pasta in boiling salted water until just tender. Drain well and transfer to large, ovenproof saute pan. Add marinara sauce and cook over medium heat, stirring, until pasta is well coated.

Combine the four cheeses and sprinkle over pasta. Set pan under broiler 1 to 2 minutes just to melt cheeses. Remove from oven and divide mixture among four pasta bowls. Sprinkle relish over top and serve. Makes 4 to 6 large servings.
Tuscan tomato relish:
2 cups diced roma tomatoes
½ cup diced onion
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon diced jalapeno peppers
¼ teaspoon garlic powder
¼ cup olive oil

In bowl, combine all ingredients and mix well. Makes about 3 cups.