Saturday, April 17, 2010

Tuesday - Pasta with 5 Cheeses 4/20

found at

1 pound dried rigatoni, fusilli or small shells
2 cups heavy cream
1 cup crushed tomatoes in heavy puree
1 teaspoon dried basil
1 8 ounce package of Italian blend cheese, divided (mozzarella, mild cheddar, provolone, and asiago)
¼ cup crumbled gorgonzola cheese

1. Preheat oven to 375 degrees. Spray a 9x13 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 ½ 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 ½ cup of Italian cheese blend. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.

We have been eating less meat lately so this would probably be fine for us but if you need to have meat it is easy enough to add some bacon or some smokes sausage to this recipe. Just be sure to **add bacon or smoked sausage to your shopping list**

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