Best Pasta Quattro Formaggi Recipes

PASTA AI QUATTRO FORMAGGI

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
• Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
• Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

PASTA AI QUATTRO FORMAGGI

Steps:

• Combine Parmesan and parsley in work bowl of processor.
• Chop using ON/OFF turns, then process until cheese is finely minced.
• Combine with grated Kefalotiri and Fontina.
• Melt butter in large skillet over medium heat.
• Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
• Add hot pasta and toss gently to coat.
• Reduce heat to low and cook 3-4 minutes.
• Remove from heat.
• Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
• Taste and adjust seasoning.

PASTA WITH QUATTRO FORMAGGI (4-CHEESE PASTA)

Steps:

• Preheat oven to 350 degrees. Butter a 1-quart baking dish.
• Melt the butter in a medium-size saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk then garlic powder. Cook, stirring constantly, until lightly thickened to the consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until the cheeses are melted. Season with nutmeg and salt and pepper to taste. Remove from heat.
• Combine the cheese sauce and cooked pasta. Stir in the mozzarella and spoon into the prepared baking dish. Sprinkle with the Parmesan and buttered breadcrumbs and then the paprika.
• Bake until bubbling and the top is browned, about 30 minutes. Serve immediately.

PENNE PASTA QUATTRO FORMAGGI & BUTTERNUT SQUASH

Steps:

• Toss squash with olive oil, sage and S&P and spread in a single layer on a baking sheet to roast for 15-20 min till tender. Remove and set aside. Cook penne in salted water till al dente. Drain in colander under cold water. Drizzle with a little olive oil. Make the cheese sauce: Bechemel and cook for 15 min until reduced by 1/3. Remove from heat and add cheeses. Cut crusts from bread and cube slices. Make soft crumbs in food processor. Transfer to a bowl and added oil, melted butter and S&P, parmigiano and sage. Preheat to 400. Mix cheese sauce and squash to pasta and stir to mix well. Transfer to 9x13 baking dish and scatter crumbs over top. bake 10-12 min until heated through - cheese bubbly, top brown.

SKILLET PASTA QUATTRO FORMAGGI

Steps:

• SAUTE AROMATICS: Melt butter in 12-in nonstick skillet over medium heat. Add shallots and 1/2 teaspoons salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.
• SIMMER PENNE: Sti in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15-18 minutes.
• ADD CHEESE: Off heat, stir in cheeses, one after the other. Season with salt and pepper to taste and taste.

PENNE PASTA QUATTRO FORMAGGI WITH BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat the oven to 375°F. Place the squash in a bowl, drizzle with the 2 tablespoons of oil, sprinkle with the sage, and toss to coat evenly. Season with salt and pepper and toss again. Spread in a single layer on a sheet pan, place in the oven, and roast for 15 to 20 minutes, or until tender. Remove from the oven and set aside.
• Bring a large pot filled with salted water to a boil. Add the penne, stir, and cook until al dente, according to package directions. Drain into a colander and hold under cold running water to stop the cooking. Transfer to a large bowl, drizzle with the remaining tablespoon of oil, and toss to coat.
• To make the cheese sauce, in a saucepan, melt the butter over low heat. Whisk in the flour, then whisk constantly for 3 to 4 minutes to cook away the raw flour taste. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Raise the heat to medium and simmer, stirring occasionally, for about 15 minutes, or until reduced by a third. Remove from the heat, add all of the cheeses, and stir until melted. Season with salt and pepper and set aside.
• To make the topping, cut off and discard the crusts from the bread slices, then cut the slices into cubes. Place the cubes in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the oil, and season with salt and pepper, then toss to mix. Add the Parmesan and the sage, and stir to mix.
• Preheat the oven to 400°F. Add the cheese sauce and squash to the pasta and stir to mix well. Transfer the mixture to a 9x13-inch baking dish and scatter the topping evenly over the surface. Bake for 10 to 12 minutes, or until heated through, the topping is lightly browned, and the cheese sauce is bubbly. Serve immediately.

PASTA AI QUATTRO FORMAGGI

Steps:

• Innanzitutto, mettete a bollire sul fuoco una pentola, che vi servirà per far cuocere la pasta. Una volta arrivata a ebollizione, salatela e gettate dentro la pasta (calcolatene circa 100 grammi per ogni persona, 120, invece, se volete fare un piatto abbondante). Un piccolo consiglio. Per il sugo che andrete a preparare, vi consigliamo le mezze penne rigate o i fusilli, dato che si amalgamano meglio con i formaggi fusi. Mentre l'acqua bolle, cominciate a preparare i formaggi che vi serviranno per la salsa. Prendete un pentolino non troppo grande e versateci all'interno il latte e la panna, facendo cuocere a fuoco lento. In un secondo momento aggiungete il parmigiano e l'emmentaler grattugiati, il gorgonzola e il taleggio a dadini (oppure a pezzi anche più grandi). Mescolate il tutto con un mestolo fino alla fusione dei formaggi, poi salate e pepate a vostro gradimento. A questo punto, mettete in una padella antiaderente la salsa di formaggi e la pasta che avete scolato, facendola saltare per qualche minuto. Disponete la pasta nei piatti e servitele immediatamente.

PASTA QUATTRO FORMAGGI

Steps:

• Heat cream in a small saucepan on the stove over low heat. Rub garlic clove all over the inside of a large serving bowl. Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. Mixing stage should happen very quickly. Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak. *Can use whatever four cheeses you'd like!

SKILLET PASTA QUATTRO FORMAGGI

Steps:

• 1. Sauté Aromatics: Melt butter in 12-inch nonstick skillet over medium heat. Add shallots and 1/2 teaspoon salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute. 2. Simmer Penne: Stir in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. 3. Add Cheese: Off heat, stir in cheeses, one after another. Season with salt and pepper to taste and serve.

PENNE PASTA QUATTRO FORMAGGI WITH BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat the oven to 375°F. Place the squash in a bowl, drizzle with the 2 tablespoons of oil, sprinkle with the sage, and toss to coat evenly. Season with salt and pepper and toss again. Spread in a single layer on a sheet pan, place in the oven, and roast for 15 to 20 minutes, or until tender. Remove from the oven and set aside.
• Bring a large pot filled with salted water to a boil. Add the penne, stir, and cook until al dente, according to package directions. Drain into a colander and hold under cold running water to stop the cooking. Transfer to a large bowl, drizzle with the remaining tablespoon of oil, and toss to coat.
• To make the cheese sauce, in a saucepan, melt the butter over low heat. Whisk in the flour, then whisk constantly for 3 to 4 minutes to cook away the raw flour taste. Slowly add the milk and cream, whisking constantly to prevent lumps from forming. Raise the heat to medium and simmer, stirring occasionally, for about 15 minutes, or until reduced by a third. Remove from the heat, add all of the cheeses, and stir until melted. Season with salt and pepper and set aside.
• To make the topping, cut off and discard the crusts from the bread slices, then cut the slices into cubes. Place the cubes in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the oil, and season with salt and pepper, then toss to mix. Add the Parmesan and the sage, and stir to mix.
• Preheat the oven to 400°F. Add the cheese sauce and squash to the pasta and stir to mix well. Transfer the mixture to a 9x13-inch baking dish and scatter the topping evenly over the surface. Bake for 10 to 12 minutes, or until heated through, the topping is lightly browned, and the cheese sauce is bubbly. Serve immediately