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Pasta with Five Cheeses Recipe

Pasta with Five Cheeses

Prep Time 5 minutes Cook Time 45 minutes

My kids love macaroni and cheese… me, not so much. This baked pasta dish is the perfect compromise. I get the sophisticated flavor of a cream-based tomato sauce, they get cheesy goodness. Put together you have one outstanding casserole that pleases the whole family. This dish is also perfect for pot-luck gatherings or to bring to a friend in need. When I bring this dish as a gift to friends, I put it in a disposable foil dish and include the baking directions so they can cook it as needed. A bagged salad and loaf of French bread is a nice touch as well.

by Alison Needham

What you'll need

  • 1 pound Rigatoni, fusilli or small shells, dired
  • 2 cups heavy cream
  • 1 teaspoon Basil, dried
  • 1 cup Crushed tomatoes in heavy puree
  • 1 package Italian blend cheese, (8 ounces divided - mozzarella, mild cheddar, provolone, and asiago)
  • 1/4 cup gorgonzola cheese, crumbled

How to make it

  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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