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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Kathleen D'Antonios' Pasta with 4 Cheeses Recipe

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This recipe for Kathleen D'Antonios' Pasta with 4 Cheeses is from The McCoy-Cruz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs penne pasta
4 tbsp. butter
3 tbsp. corn starch
1 16 oz. pkg. grated sharp cheddar
1 16 oz. pkg. cubed Monterey Jack cheese
1/4 tsp. black pepper
1/4 tsp. salt
2 cups milk
6-10 chopped garlic cloves
1 large seeded tomato
1 small container Ricotta
Directions:
Directions:
In large skillet melt butter and saute garlic and diced tomato until tomato is soft (about 2-5 minutes). Scrape into bowl, set aside. In seperate pot cook pasta and drain. Combine cornstarch and milk and whisk. Pour into skillet and cook over medium heat, whisking frequently until sauce comes to a boil. Simmer 1 minute, stirring to keep lumps out until thick. Remove from heat. Place pasta in large, greased baking dish. Pour milk mixture over pasta. Add in both cheeses, ricotta, salt and pepper, blend well. Top with tomato garlic mixture and parmesan cheese and bake in oven until bubbly, 20-30 minutes.

 

 

 

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