Pasta e quattro formaggi (pasta with four che

Yield: 4 Servings

Measure Ingredient
½ cup Ricotta cheese
2 ounces Mozzarella; shredded
2 ounces Fontina cheese; shredded
2 ounces Parmesan; grated
3 tablespoons Skim milk
3 cups Pasta of choice; cooked (HOT)
8 teaspoons Butter
\N \N -- per Ed Lawyer
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In a small saucepan heat ricotta cheese until thinned, stirring con- stantly with wooden spoon; gradually add remaining cheeses, stirring constantly after each addition until cheeses are melted.

Continuing to stir, add milk, 1 tablespoon at a time, stirring until thoroughly com- bined. Keep warm over lowest possible heat. In a mixing bowl combine hot pasta and butter, tossing until butter is completely melted. Transfer pasta to serving dish and top with cheese sauce. Toss to combine and serve immediately.

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