PASTA AI QUATTRO FORMAGGI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
- Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
- Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.
SPAGHETTI AL FORMAGGIO
Once you try this, you will not want to go back to spaghetti sauce from a jar! It is simple enough for a family dinner yet classy enough for special occasions. Whatever the event, if you enjoy Italian food, you will love this recipe.
Provided by Tonya Swafford
Categories Beef
Time 20m
Number Of Ingredients 9
Steps:
- 1. Cook pasta as directed on package.
- 2. In a medium skillet (I use cast iron), brown the beef.
- 3. Add the garlic, onion, mushrooms, salt, and Italian seasoning. Saute on high heat between 5-10 minutes.
- 4. Reduce heat to medium and add the cubed cream cheese. Stir frequently until cream cheese is melted. Keep heat on medium and allow the cheese and meat to cook together for about 5 minutes.
- 5. Add tomato puree. Stir until the tomato is well mixed with the cheese/meat mix. After the sauce is well mixed and well heated, cover and allow to cook at medium temperature for an additional 10-15 minutes. At this point, you do not have to stir constantly, just enough to ensure the sauce and/or meat is not sticking. *Please remember: Many sauces, like marinara sauce, typically pop and splatter during cooking, so be careful not to get burned *
- 6. Reduce heat to low or simmer, and allow to cook an additional 10-15 minutes, still covered.
- 7. Pour over pasta and top with fresh Parmesan cheese. Don't forget the garlic bread! Enjoy.
SHRIMP & PASTA FORMAGGIO
Watch the how-to video for this shrimp pasta recipe in under two minutes. Then, have the real-deal Shrimp & Pasta Formaggio on the table in 20 minutes.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; stir. Cook 4 min. or until heated through, stirring occasionally.
- Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 185 mg, Sodium 1240 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 29 g
PASTA FORMAGGIO
This pasta tastes as good as a restaurant. Easy to make, but very rich to eat. I've made this for just my family and also for a party of about 40 people. It gets rave reviews. I originally got this recipe from a cooking class, but I made a couple of changes.
Provided by aviva
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In medium saucepan, melt butter.
- Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
- Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
- Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
- Cook over medium heat until sauce begins to thicken.
- The fattier the milk, the thicker the sauce.
- Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
- Stir in tomato paste.
- Pour cheese sauce over cooked pasta.
- Stir in peas.
- Serve at once.
- If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
- (I never do this step.).
PASTA AL BURRO CON FORMAGGINO: PASTA WITH BUTTER AND CHEESE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.
PASTA WITH QUATTRO FORMAGGI (4-CHEESE PASTA)
This is a small batch recipe; just enough for about 4 sides. Make your own buttered breadcrumb topping or see recipe #392344. Fontina cheese is rather soft. If you can't grate it, dice it small.
Provided by gailanng
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 1-quart baking dish.
- Melt the butter in a medium-size saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk then garlic powder. Cook, stirring constantly, until lightly thickened to the consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until the cheeses are melted. Season with nutmeg and salt and pepper to taste. Remove from heat.
- Combine the cheese sauce and cooked pasta. Stir in the mozzarella and spoon into the prepared baking dish. Sprinkle with the Parmesan and buttered breadcrumbs and then the paprika.
- Bake until bubbling and the top is browned, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 539.3, Fat 24.2, SaturatedFat 14.6, Cholesterol 69.3, Sodium 649.2, Carbohydrate 55.6, Fiber 2.3, Sugar 2.4, Protein 24
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