Pasta E Quattro Formaggi (Pasta With Four Che)

This Pasta e Quattro Formaggi is a comforting, rich dish that relies on the meltiness of ricotta, mozzarella, fontina, and parmesan to create a luxurious sauce without heavy cream. The key to success is gentle heat; warming the ricotta slowly prevents it from curdling, while gradually incorporating the other cheeses ensures a smooth, velvety texture. The skim milk adds just enough liquid to make the sauce pourable and tender. This vegetarian-friendly meal comes together in under 30 minutes, making it perfect for busy weeknights or a light lunch. Serve immediately with crusty bread to soak up every last drop of the cheesy goodness.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 291.8

Dietary: Vegetarian

Description

This Pasta e Quattro Formaggi is a comforting, rich dish that relies on the meltiness of ricotta, mozzarella, fontina, and parmesan to create a luxurious sauce without heavy cream. The key to success is gentle heat; warming the ricotta slowly prevents it from curdling, while gradually incorporating the other cheeses ensures a smooth, velvety texture. The skim milk adds just enough liquid to make the sauce pourable and tender. This vegetarian-friendly meal comes together in under 30 minutes, making it perfect for busy weeknights or a light lunch. Serve immediately with crusty bread to soak up every last drop of the cheesy goodness.

Ingredients

1/2 cup Ricotta cheese
2 ounce Mozzarella; shredded
2 ounce Fontina cheese; shredded
2 ounce Parmesan; grated
3 tablespoon Skim milk
3 cup Pasta of choice; cooked
8 teaspoon Butter

Directions

1
In a small saucepan over low heat, melt the butter.
2
Add the ricotta cheese to the melted butter and stir constantly with a wooden spoon until it begins to thin and warm through.
3
Gradually add the shredded mozzarella, stirring constantly until fully melted before adding the next cheese.
4
Add the shredded fontina cheese, stirring continuously until it melts and blends smoothly with the mixture.
5
Stir in the grated parmesan cheese until it is completely incorporated and the sauce is uniform.
6
Slowly pour in the skim milk, one tablespoon at a time, stirring thoroughly after each addition to create a smooth, pourable sauce.
7
Keep the cheese sauce warm over the lowest possible heat, stirring occasionally to prevent sticking.
8
In a large mixing bowl, combine the hot cooked pasta with any remaining butter if desired, tossing until coated.
9
Pour the warm four-cheese sauce over the pasta.
10
Toss gently to coat all noodles evenly and serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 291.8kcal

% Daily Value *
Total Fat 5.9g10%
Saturated Fat 3.0g15%
Cholesterol 17.1mg6%
Sodium 31.7mg2%
Total Carbohydrate 46.5g16%
Dietary Fiber 3.2g13%
Sugars 2.4g
Protein 12.7g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheese, pasta, italian, ricotta, mozzarella, fontina, parmesan, vegetarian, quick dinner, easy recipe, comfort food, four cheese, creamy pasta, weeknight meal, melty cheese, simple cooking

Read it online: https://www.chefs-mate.com/recipe/pasta-e-quattro-formaggi-pasta-with-four-che/