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Four Cheese Pasta

A rich and creamy pasta dish combining four distinct cheeses, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz Pasta (penne or fettuccine) Any shape you prefer.
  • 1 cup Mozzarella cheese Can use low-fat if preferred.
  • 1 cup Parmesan cheese Can use low-fat if preferred.
  • 1 cup Ricotta cheese Can use low-fat if preferred.
  • 1 cup Gorgonzola cheese Can use low-fat if preferred.
  • 1 cup Heavy cream Can substitute with milk.
  • 2 cloves Garlic, minced For flavor.
  • 2 tbsp Olive oil or butter For sautéing.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.

Method
 

Cooking Pasta
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Making the Sauce
  1. In a large skillet over medium heat, melt butter or heat olive oil. Add minced garlic and sauté until fragrant.
  2. Pour in the heavy cream (or milk), stirring to combine. Bring to a gentle simmer.
  3. Gradually add in your cheeses, stirring until they melt and create a creamy sauce. Season with salt and pepper.
Combining
  1. Toss the cooked pasta into the cheese sauce, ensuring every noodle is coated.
  2. Let it all meld together for a couple of minutes on low heat before serving.

Notes

Garnish with fresh basil or parsley for extra flavor. Add toasted breadcrumbs for crunch. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of milk or cream to revive creaminess.