Pasta e quattro formaggi (pasta with four che
4 Servings
Ingredients
| Quantity | 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 |
| -- per Ed Lawyer | ||
| Echonet RECIPE_CORNER echo | ||
Directions
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.