Best Quattro Formaggi Plus Recipes

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QUATTRO FORMAGGI PLUS



Quattro Formaggi Plus image

One our favorite dishes at a local restaurant is Quattro Formaggi but as the last time we went their it ran around $13 a plate. I searched the internet and found dozens of recipes and this was my attempt to try to copy it. Quattro Formaggi means "four cheese" in Italian, but I used the Italian Blend Fancy Shredded Blend from Walmart and it contains six cheeses (Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago so that would be where the "plus" in the title comes in, but you could use equal parts of what ever cheeses you would like to equal 1 cup total.

Provided by KMOM14

Categories     One Dish Meal

Time 15m

Yield 4-6

Number Of Ingredients 7

1 box barilla medium pasta shell
2 tablespoons margarine
1 (16 ounce) box half-and-half
1 (8 ounce) bag of walmart fancy shredded Italian cheese blend (or equal parts of any 4-6 cheese that you like to equal 1 cup)
1/8 teaspoon nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Pasta:.
  • Cook according to directions on the box. When done, drain and place in an oven safe bow and mix in the margarine. Place in oven on low heat to keep it warm.
  • Sauce:.
  • Slowly warm the Half-and-Half on medium heat and add the slowly add the cheese. Once all of the cheese is added, add the nutmeg. Continue to cook until the all of the cheese is melted.
  • Pour the sauce over the pasta and serve.

Nutrition Facts : Calories 198.7, Fat 18.8, SaturatedFat 9.1, Cholesterol 42, Sodium 185.7, Carbohydrate 5, Sugar 0.2, Protein 3.4

PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)



Penne ai Quattro Formaggi (Mac 'n' Cheese) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 10 kid-size servings or 4 to 6 main servings

Number Of Ingredients 9

Kosher salt
1 cup whole milk
4 ounces gorgonzola, cut into small cubes
4 ounces taleggio, cut into small cubes
2 ounces gruyere, grated
2 ounces Parmesan, grated, plus more for topping
1 pound mezze pasta (short penne)
Freshly ground black pepper
1/3 cup plain dried breadcrumbs

Steps:

  • Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
  • Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
  • Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
  • Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
  • Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.

PASTA AI QUATTRO FORMAGGI



Pasta ai Quattro Formaggi image

Make and share this Pasta ai Quattro Formaggi recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

4 ounces parmesan cheese, cut into 4 pieces
1/4 cup fresh parsley leaves
4 ounces kefalotiri, coarsely grated (or Regato, or any sharp, dry cheese)
4 ounces Fontina cheese, coarsely grated
1/4 cup butter
2 cups whipping cream
4 ounces gorgonzola, cut into 1 inch cubes
1 lb plain fettuccine pasta or 1 lb spinach fettuccine, cooked until al dente and drained
1/4 teaspoon nutmeg
fresh ground pepper

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.

Nutrition Facts : Calories 587, Fat 41.7, SaturatedFat 25.4, Cholesterol 177.8, Sodium 607.2, Carbohydrate 34, Fiber 0.1, Sugar 0.5, Protein 19.9

QUATTRO FORMAGGI (FOUR CHEESE PIZZA)



Quattro Formaggi (Four Cheese Pizza) image

Make and share this Quattro Formaggi (Four Cheese Pizza) recipe from Food.com.

Provided by Kim127

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 pizza dough (for 10-12 inch pizza)
1 tablespoon garlic oil
1/2 small red onion, very thinly sliced
2 ounces saga blue cheese, cubed
2 ounces gruyere cheese, grated
2 ounces mozzarella cheese, cubed
2 tablespoons freshly grated parmesan cheese
1 tablespoon chopped fresh thyme
black pepper

Steps:

  • Preheat the oven to 425 degrees.
  • Roll out pizza dough on a lightly floured surface to 10-12 inches.
  • Place on lightly greased baking sheet or seasoned pizza stone.
  • Pinch up the dough edges to make thin rim.
  • Brush dough with garlic oil and top with red onion.
  • Scatter saga blue and mozzarella cheese over dough.
  • Mix together the gruyere, parmesan and thyme.
  • Sprinkle over.
  • Grind black pepper over entire pizza.
  • Bake for 15-20 minutes, until crisp and golden and the cheese is bubbling.
  • Serve immediately!

PASTA AI QUATTRO FORMAGGI



Pasta ai Quattro Formaggi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 13

Salt
1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling

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.

SKILLET PASTA QUATTRO FORMAGGI



Skillet Pasta Quattro Formaggi image

Make and share this Skillet Pasta Quattro Formaggi recipe from Food.com.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
2 shallots, minced
table salt
ground black pepper
3/4 cup dry white wine
4 3/4 cups water
1 1/4 cups cream
3 3/4 cups penne pasta
3/4 cup Fontina cheese, shredded
1/2 cup gorgonzola, crumbled
3/4 cup pecorino romano cheese, grated
1/3 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 838.4, Fat 44.4, SaturatedFat 26.9, Cholesterol 141.6, Sodium 562.9, Carbohydrate 84.1, Fiber 10.8, Sugar 1, Protein 21.3

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