NOT YOUR USUAL FOUR CHEESE PASTA
This recipe for Four Cheese Pasta is different from your typical because it uses Ricotta instead of Gorgonzola (or something similar). It also has a lovely topping of seasoned tomatoes that is served room temperature, and the dish is not baked like many Four Cheese Pasta dishes are. Lots of differences, but it really tastes wonderful. It's quite easy to prepare (long prep time includes letting tomato mixture sit at room temperature for two hours), but presents like a party dish.
Provided by Cindy W.
Categories One Dish Meal
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Do ahead: Combine the tomatoes, basil, salt, and minced garlic. Let stand at room temperature for one to two hours, stirring occasionally.
- In another bowl, mix ricotta with the whipping cream and season with the nutmeg and pepper. Add the fontina and mozzarella cheeses. Let stand while cooking pasta.
- Cook pasta according to package directions for al dente. While the pasta cooks, drain most of the liquid from the tomato mixture above, leaving it just moist. When ready, drain pasta.
- In large bowl, add the hot pasta, the 2 tablespoons olive oil, and the cheese mixture. Toss till cheese melts. Spoon tomato mixture across the top but do not stir yet.
- At table, toss the pasta mixture and sprinkle with grated parmesan cheese just before serving.
Nutrition Facts : Calories 879.9, Fat 34.6, SaturatedFat 17.1, Cholesterol 91.3, Sodium 1534.4, Carbohydrate 101.3, Fiber 7.5, Sugar 12, Protein 41.3
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