Back to:  Recipe HomePasta Recipes Printable View
Pasta Quattro Formaggio (4-Cheese Pasta)
Makes 6 Servings
*1 lb. dried pasta, such as penne, orecchiette, farfalle or small shells
*Garlic salt
*1/4 cup (1/2 stick) butter, plus additional for preparing baking dish
*1/4 cup all-purpose flour
*2 cups milk
*Salt and freshly ground black pepper
*8 oz. mozzarella cheese, coarsley grated
*3/4 cup ricotta cheese
*1/2 packed cup fontina cheese, grated
*1 1/2 cups Parmigiano-Reggiano cheese, freshly grated
*10-oz. package frozen green peas or 1 cup fresh peas
1Cook pasta in boiling water seasoned with garlic salt until al dente (firm to the bite).
2Preheat oven to 375 degrees. Butter a 2 1/2-quart or 3-quart oval baking dish.
3Melt 1/4 cup butter over medium heat in a heavy saucepan. Whisk in flour and combine, making a roux, cooking 2-3 minutes. Slowly whisk in milk. Bring to a boil, whisking constantly, until it thickens to a sauce consistency. Season with salt and pepper.
4Separately, combine mozzarella, ricotta, fontina and 1 cup of Parmigiano-Reggiano cheese in a large bowl. Add hot cooked pasta and sauce and combine. Add peas and toss to combine.
5Transfer into the prepared baking dish and sprinkle remaining Parmigiano-Reggiano cheese on top. Bake 30-35 minutes until bubbly and top is golden brown. Let stand 8-10 minutes before serving.
  • Add cooked sausage, pancetta or bacon for an additional layer of flavor to this dish.