Baked Pasta with 4 Cheeses

22 Dec

This is my FAVORITE pasta dish of all time!!!!!!

 I did it last night as a Birthday present dinner for my friend Walter, who traveled with me to Spain this past Summer.  And whom I am trying to convince to apply with me to be in The Amazing Race.

If I have to ask for a Last Meal, this will be the dish I would request.  This is an adaptation from a Martha Stewart recipe, which is actually a recipe from a Providence, Rhode Island restaurant called Al Forno.  I’ve never been to Providence, but if I get to go, Al Forno is the only restuarant I need to go.

I hope you enjoy it as much as I do…

 p1020085.jpg

BAKED PASTA WITH 4 CHEESES

1/2 pound whole-wheat pasta – shells, penne or rigatoni would all work well
1 cup heavy cream
1/2 cup of shredded mozzarella cheese – I sometimes use a pre-shredded cheese blend from the store
1/2 cup  freshly grated Pecorino Romano cheese, divided in half – half for mixture, half for topping
1/4 cup freshly grated Fontina cheese
2 tablespoons ricotta cheese
1/2 cup pureed tomatoes
10 fresh basil leaves, torn with your hands
1/4 teaspoon salt
a few grinds of freshly cracked pepper
  1. Heat oven to 500 degrees. 
  2. Bring large pot of salted water to a boil.  Add pasta and cook until al dente.
  3. p1020082.jpg
  4. While pasta cooks, place cream, cheeses, pureed tomatoes, salt, pepper and basil in a large bowl.
  5. p1020069.jpg
  6. Drain pasta and toss together with cheese mixture in bowl.
  7. Pour into a medium-sized baking dish.  Sprinkle with 1/4 cup remaining Pecorino Romano on top.
  8. Bake until bubbly and brown on top for about 15 minutes.
  9. Turn off oven and leave in there for a few minutes for the sauce to set a bit.
  10. Serve immediately afterwards while still hot.
  • It’s important to watch out the measurements of the cheeses.  The right amount will melt beautifully and create the most wonderful sauce.  When I started to eye-ball the amounts, sometimes the results were not as I expected. 
  • I make this recipe right in my toaster oven…    
  • And the recipe doesn’t reheat very well.  It will still be tasty, but the sauce becomes a bit oily…  just so you know.  This is one of those recipes to make and eat in the moment.  Every time I do it for company, people can’t believe that came out of a home kitchen.  It’s unbelievable!!!

I served this last night with my Cinammon Vanilla Plantains and my Super Easily Dressed Green Salad.  Oh, and I also did my Garlic Parsley Breadsticks.

Buen Provecho.

About these ads

6 Responses to “Baked Pasta with 4 Cheeses”

  1. Solomon Broad December 24, 2007 at 9:33 pm #

    That looks delicious. One of my New Years Resolutions is to cook a new meal from scratch at least once a week. I think I’m going to give this a go. :)

  2. stiliano May 19, 2009 at 1:46 am #

    Very nice!!

  3. Maureen November 20, 2009 at 2:32 pm #

    what’s with the 2 tablespoons of ricotta???

    • karmafreecooking November 20, 2009 at 2:40 pm #

      what do you mean?? maybe I can help…

      • Maureen November 20, 2009 at 3:51 pm #

        It just seems kind of random, and I wouldn’t want to open a whole container of ricotta just for 2 tablespoons. Does it make that big of a difference in the dish? Can you freeze ricotta?

      • karmafreecooking November 21, 2009 at 12:01 am #

        you can use ricotta in soooooo many dishes… check out this other recipes with ricotta:
        Cheesy Lasagna
        Butternut Squash Mac and Cheese
        Eggplant Parmesan
        Lemony Cheese Dip

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,980 other followers

%d bloggers like this: