Recipe of cheese pasta pls...?

Answer 1

PASTA WITH FOUR CHEESES

An impressive entree or side dish. Serves 6.

8 oz. spinach pasta, any shape
3 tbsp. butter
1 1/2 tbsp. flour
1 c. cream
1/2 c. chicken broth
Dash ground nutmeg
1/3 c. shredded Fontina cheese
1/3 c. crumbled Gorgonzola cheese
1/3 c. shredded Gouda or milk Cheddar cheese
1/3 c. grated Parmesan cheese
Chopped chives and parsley

Melt butter in a large skillet; add flour and cook briefly. Add cream and broth and cook until bubbly and thickened. Add nutmeg and all cheeses except the Parmesan. Cook over low heat until cheeses are melted.
Meanwhile, cook pasta in salted boiling water. Drain well and mix with the sauce. Add Parmesan and toss again. Serve on a warm platter garnished with chopped chives and parsley

Answer 2

Manicotti

Sauce
1/3 cup olive oil
1 1/2 cups onion, chopped
1 clove garlic, crushed
1 can (35 ounces) tomatoes
1 can (6 ounces) tomato paste
2 tablespoons parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1 1/2 cups water

Manicotti
6 eggs
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 cups water

Filling
2 pounds ricotta cheese
1 package (8 ounces) mozzarella cheese
1/3 cup Parmesan cheese, plus more for topping
2 eggs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley

Sauce: Heat oil in a large pot over medium-high heat. Sauté onion and garlic for 5 minutes. Add tomatoes, tomato paste, parsley, salt, sugar, oregano, basil, pepper and water. Mash tomatoes with a fork. Bring to a boil and reduce heat. Simmer, covered, stirring constantly, for 1 hour.

Manicotti: In medium bowl, combine eggs, flour, salt and water. Beat with a mixer until smooth. Let stand 1 hour.

Slowly heat a small skillet. Pour 1/4 cup batter evenly over bottom. Cook batter over medium heat until top is dry. Turn out onto wax paper to cool. Repeat with remaining batter, cooking 1/4 cup at a time.

Preheat oven to 350 degrees.

Filling: In a large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan cheese, eggs, salt, pepper and parsley. Blend with a spoon.

Assembly: Spread 1/4 cup filling down the center of each manicotti and roll up.

Baking: Spoon 11/2 cup sauce into two 12-by-8-by-2-inch baking dishes. Place 8 manicotti, seam side down, in a single layer. Top with 5 more manicotti. Cover with 1 cup sauce and sprinkle with Parmesan cheese. Bake uncovered for 30 minutes or until bubbly.
Makes about 12 servings.
http://www.thatsmyhome.com/venettos/pasta/manicotti.htm

Answer 3

4 Cheese Stuffed Shells Prep Time: 10 min Cook Time: 25 min
4 servings

Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

Preheat oven or broiler to 450 degrees F.
Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.

Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.

To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves

Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.

Six Cheese Tortellini Prep Time: 5 min Cook Time: 10 min
6 servings

2 tablespoons butter
1 cup whole milk
1/4 cup processed liquid cheese spread (recommended: Cheese Whiz)
1 package (8 ounces) shredded 6-cheese Italian Blend (Mozzarella, smoked Provolone, Parmesan, Romano, Fontina, and Asiago cheeses)
1/8 teaspoon cayenne pepper
2 packages (9 ounces each) fresh cheese tortellini
Salt

Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne.
Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately.

Hope u enjoy these recipes!!!
:)