Best Four Cheese Pasta Bake Recipes

FOUR-CHEESE TURKEY PASTA BAKE

Four-Cheese Turkey Pasta Bake image

Leftover turkey combines with penne and cheeses to make a classic comfort food. The pasta bake works with chicken, shrimp or beef, too.-Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

8 ounces uncooked penne
1 small onion, chopped
2 tablespoons butter
4 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, softened and cubed
1 cup heavy whipping cream
1 cup 2% milk
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground pepper
2 cups cubed cooked turkey breast
TOPPING:
1/2 cup seasoned bread crumbs
3 tablespoons butter, melted

Steps:

Cook penne according to package directions. Drain; set aside., Meanwhile, in a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through., Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.

Nutrition Facts : Calories 752 calories, Fat 48g fat (28g saturated fat), Cholesterol 185mg cholesterol, Sodium 1026mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.

FOUR-CHEESE PASTA BAKE

Four-Cheese Pasta Bake image

An easy (and extra-cheesy) casserole that starts with frozen potatoes and ends with crispy bacon.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 box (1 lb) penne pasta
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 oz fontina cheese, shredded (1 cup)
4 oz smoked Gouda cheese, shredded (1 cup)
4 oz Gruyère cheese, shredded (1 cup)
4 oz sharp Cheddar cheese, shredded (1 cup)
2 tablespoons chopped fresh parsley

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan, stir together remaining ingredients except Cheddar cheese and parsley. Cook over medium heat 5 minutes, stirring frequently, until cheeses are melted. Remove from heat.
Stir cooked pasta into cheese mixture. Spoon into baking dish. Sprinkle Cheddar cheese over top.
Bake uncovered 20 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 590, Carbohydrate 52 g, Fat 2 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 840 mg

FOUR CHEESE PASTA WITH BROCCOLI BAKE

Four Cheese Pasta with Broccoli Bake image

Set the table for something special with our Four Cheese Pasta with Broccoli Bake. This pasta with broccoli bake will warm hearts as well as tummies.

Provided by My Food and Family

Categories Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 Tbsp. olive oil
1 can (8 oz.) sliced mushrooms, drained
4 green onions, sliced
3 cloves garlic, minced
1 cup part-skim ricotta cheese
1/2 cup POLLY-O Shredded Parmesan Cheese
1/2 cup ATHENOS Crumbled Blue Cheese
1 cup milk
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups KRAFT Shredded Mozzarella Cheese
1 pkg. (10 oz.) frozen broccoli florets, thawed, drained

Steps:

Heat oven to 375°F.
Heat oil in large skillet on medium-high heat. Add mushrooms, onions and garlic; cook and stir until tender. Add ricotta cheese, Parmesan cheese, blue cheese and milk; cook until blue cheese is melted, stirring constantly.
Add pasta, mozzarella cheese and broccoli; mix lightly. Spoon into 2-quart casserole dish.
Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 31 g, Fiber 4 g, Sugar 4 g, Protein 22 g

HIDDEN VALLEY FOUR CHEESE PASTA BAKE WITH SPINACH AND BACON #RSC

Hidden Valley Four Cheese Pasta Bake With Spinach and Bacon #RSC image

I chose Cavatappi pasta for this recipe because the shape is not only fun, but it also helps to hold the sauce and other ingredients better. I selected those particular types of cheese because I feel like they take this recipe up a notch from being an average weeknight dinner to something you might even choose to make for company. I used fully cooked apple-smoked bacon, which I found at Trader Joe's along with the Havarti, Gruyere & Fontina cheeses. Since I used such rich and flavorful cheeses, I chose to use 2% greek yogurt and 2% milk instead of using sour cream and half & half so the recipe wouldn't be laden down with heavy ingredients.

Provided by Lhill910

Categories Chicken Breast

Time 1h49m

Yield 1 1/2 cups, 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
16 ounces cavatappi pasta, cooked per package instructions
3 1/2-4 cups chicken, cooked and diced
12 ounces apple-smoked bacon, prepared accordingly drained & crumbled
6 ounces Baby Spinach, torn and stems removed
5 -6 garlic cloves, finely diced
2 shallots, finely diced
1 cup havarti cheese, grated (aged)
1 cup Fontina cheese, grated (semi-soft)
1/2 cup gruyere cheese, grated
1/2 cup parmesan cheese, grated
3 cups 2% low-fat milk
7 ounces 2% low-fat Greek yogurt
7 tablespoons butter
1/4 cup flour
2 cups panko breadcrumbs

Steps:

Pre-heat oven to 325 degrees. Melt 4 tbsps of butter in a large pan over medium heat. Add shallots and garlic and saute for 3 minutes, stirring constantly. Whisk in flour and blend thoroughly. Slowly add milk, whisking constantly until the mixture is well blended. Immediately add the yogurt and 1 oz packet of Hidden Valley Original Ranch Seasoning mix and continue to stir until mixture begins to thicken. Once mixture is smooth, add the Fontina, Havarti & Gruyere cheeses and blend until the cheese is melted. Turn off the heat and add the spinach. Once the spinach is wilted, carefully add in the diced chicken and bacon. Pour the mixture into a 13 x 9 dish that is coated with cooking spray and use a spatula to spread it evenly. Combine Panko breadcrumbs and 1/2 cup of Parmesan cheese in a bowl. Melt 3 tbsps. of butter and toss with the panko mixture until thoroughly combined. Spread mixture evenly on top of the casserole and bake on the middle rack for 25-35 minutes, or until the breadcrumbs are golden brown and mixture is bubbly.

Nutrition Facts : Calories 481.1, Fat 18.3, SaturatedFat 10.6, Cholesterol 51.3, Sodium 475.4, Carbohydrate 59.1, Fiber 2.9, Sugar 8, Protein 19.7

FOUR CHEESE CHICKEN PASTA BAKE RECIPE - (4.3/5)

FOUR CHEESE CHICKEN PASTA BAKE Recipe - (4.3/5) image

Provided by á-17891

Number Of Ingredients 11

Ingredients

1 lb of Fusilli Bucati Corti pasta or any noodle would really work, even fettuccine, boiled to al dente and drained
9 tablespoons butter
4 1/2 tablespoons flour
1 can (14.5 ounces) chicken broth
1/2 cup half-and-half
1 cup + 2 tablespoons grated Parmigiano-Reggiano
1 cup + 2 tablespoons grated Gouda cheese
1 cup + 2 tablespoons grated sharp white cheddar cheese
6 ounces of mascarpone cheese
10 ounces of cooked chicken breast, sliced or cubed, I like grilled chicken
3 tablespoons grated Parmesan cheese for topping

Steps:

Heat oven to 350. Spray baking dish, square 9x9 or oval dish, with cooking spray. Cook pasta as directed and drain. Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken. Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 15-25 minutes or until hot in the center.

FOUR-CHEESE TURKEY PASTA BAKE

Four-Cheese Turkey Pasta Bake image

Taste of Home Receipe

Provided by Susan Wills

Categories Casseroles

Time 1h5m

Number Of Ingredients 17

Ingredients

8 oz uncooked penne
1 small onion
2 Tbsp butter
4 clove garlic
1 can(s) cream of mushroom soup, diluted
1 pkg 8oz. cream cheese, softened and cubed
1 c heavy whipping cream
1 c milk
1 jar(s) 4 1/2 oz. mushrooms, drained
1/2 c shredded mozzarella cheese
1/2 c shredded parmesan cheese
1/2 c shredded swiss cheese
1/4 tsp ground nutmeg
1/4 tsp ground pepper
2 c cubed cooked turkey
1/2 c seasoned bread
3 Tbsp butter, melted

Steps:

1. Cook penne according to directions and drain
2. In a large skillet, saute onion in butter until tender. Add garlic and cook 2 minutes. Add soup, cream cheese,cream amd milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheesed and spices. Cook just until cheeses are melted. Add turkey and penne and heat through
3. Transfer to a greased 2 1/2-qt. baking dish. In a small bowl combine topping ingredients and sprinkle of pasta mixture. Bake at 35 minutes for 25 min. Uncover, bake 10-15 minutes longer or until golden brown.