Yield: 4 Servings
|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)|
|\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.