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 |
\N \N | Echonet RECIPE_CORNER echo |
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.