Can you help me find a receipe?!
Thanx in advance!
Answers: I need a receipe for pasta with a three cheese sauce! Can anyone help me!!!
Thanx in advance!
Three Cheese Penne Pasta (Low-fat) Recipe
Cheese, garlic, and mushrooms star in this low-fat pasta dish.
INGREDIENTS:
1 pound penne
2 tablespoons olive oil
1 pound mushrooms, sliced
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups low-fat (1%) milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 teaspoons fresh lemon juice
1/4 teaspoon black pepper
1-1/2 cups shredded reduced-fat cheddar cheese (6 ounces)
1-1/4 cups shredded reduced-fat Swiss cheese (5 ounces)
1 cup shredded reduced-fat Monterey Jack cheese (4 ounces)
PREPARATION:
Cook penne in a large pot of lightly salted boiling water until al dente, firm but tender. Drain well.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add mushrooms, saute 8 minutes or until tender. Remove form skillet.
Heat remaining oil in skillet. Add onion, saute 5 minutes. Add garlic; saute 2 minutes.
Whisk together flour and milk in a small bowl. Add to skillet. Bring to boiling, stirring occasionally. Reduce heat to low; add salt and nutmeg and simmer 5 minutes.
Heat oven to 400 degrees F. Lighly grease a 12 x 9 x 2-inch shallow baking dish.
In same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice and pepper.
Combine all the cheddar, Swiss, and Monterey Jack cheeses in a bowl; set aside 1/4 cup. Add remaining cheese to penne mixture, stirring gently. Spoon into prepared baking dish. Sprinkle with reserved cheese.
Bake, uncovered, in heated 400-degree F. oven, 20 to 30 minutes or until browned and bubbly.
Make-ahead tip: Prepare through all steps except baking. Refrigerate, covered, up to 3 days or freeze up to 1 month. To serve, if frozen, thaw in refrigerator overnight. Bake as directed.
Yield: 8 servings
http://homecooking.about.com/od/pastarec...
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I know you asked for 3 but this has 5 and it's fantastic!
Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
(You can leave the gorgonzola out! I have done that when I am feeding folks that don'tlike it!)
Wow, this looks really good. I think I might make it tonight!
http://allrecipes.com/Recipe/Three-Chees...
Here are good sides to go with pasta:
Homemade garlic bread:
1 cube real butter
3-4 cloves garlic, minced
Saute together about 5 minutes.
Spread on fresh sliced french bread with a pastry brush. Heat under the broiler until light brown. Yummy!!
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Pasta is always good with a nice wine!
Enjoy!
Go to Kraft.com.
http://allrecipes.com/
go here lots of great info and you can adjust the serving sizes
Sure..........
Pasta with Three Cheeses
1 pound elbow macaroni, wagon wheels or other medium pasta shape, uncooked
4 tablespoons margarine
4 tablespoons flour
1 teaspoons dry mustard,opt
4 cups skim milk, room temperature
salt and freshly ground black pepper to taste
1 (15 ounce) container ricotta cheese
8 ounces white or yellow Cheddar cheese, grated and divided
1/2 cup grated Parmesan cheese, divided
chopped fresh parsley for garnish
Prepare pasta according to package directions; drain. Heat margarine in a large saucepan over medium heat until melted. Add flour and stir until flour is lightly golden, about 2 to 3 minutes. Add dry mustard. Gradually whisk in the milk until smooth. Cook until the sauce boils and is thickened, whisking constantly over low heat, about 10 minutes. Season with salt and freshly ground black pepper. In a mixing bowl, combine pasta with ricotta cheese, half of the Cheddar cheese, and half of the Parmesan cheese. Add the sauce. Spoon into a lightly oiled 9 x 13 inch baking dish. Sprinkle remaining Cheddar and Parmesan cheese on top. Bake at 350F until browned on top, about 30 minutes. Let cool for 10-15 minutes before serving. Garnish with chopped fresh parsley. Serves 6 to 8.