What kind of cheese is best on pasta with marinara (red) sauce?

Question

Exceptions are: Parmesan and Asiago (those are so typical!)
Thanks guys!

Answer 1

I like mild cheddar cheese. Sometimes, when it's melted, it's gross looking, but it just taste better. If you want something smoother looking and blends well, then Velvetta works. ( I know, the purists are screamin' at me at this moment). Seriously, I do like quality, so may I suggest, when having cheese on the side or with a nice wine, Black Diamond white cheddar is great. It crumbles when you slice it. Yum!

Answer 2

When I buy pasta, I always just buy the ragu pasta sauces, they have garlic, cheese, spaghetti, etc. Although I have to say when it comes to spaghetti, I will make my own sauce. But if you want a simple and fresh idea, make your pasta, thin spaghetti or something of that kind. Brown some butter in a skillet and add some fresh Parmesan right before removing from the heat. Pour the butter over your pasta, sprinkle with a bit more fresh grated Parmesan, and some chopped parsley. Simple and absolutely yummy.

Answer 3

Shredded Mozzarella or Shredded Sharp Cheddar Cheese.

Answer 4

Parmesan and Asiago are "so typical" because they work so well!

You might also want to try some Fontina, Pecorino Romano, Parmigiano Reggiano, or Gorgonzola .

Doc

Answer 5

Mozzarella is good to use if you are baking a pasta casserole. So is Velveeta cheese.

RIGATONI WITH TOMATO, SAUSAGE, AND MUSHROOM SAUCE

6 tbsp. olive oil
2 medium yellow onions, sliced
1 yellow bell pepper, diced
1 lb. sweet Italian sausage, cut into 1” pieces
2 garlic cloves, chopped
10 oz. mushrooms, sliced
1/2 tsp. dried oregano
Salt & pepper
1-28 oz. can of Italian crushed tomatoes, with juices
1 box rigatoni
2 tbs. butter
1/2 c. fresh basil leaves, chopped
1/2 c. mozzarella cheese

In a large skillet or saute pan, heat 3 tbsp. of the olive oil over medium heat. Add onions, bell pepper and sausage. Cook, stirring frequently, until sausage is no longer pink. (About 15 minutes.) Add the garlic and cook, stirring, for 2 minutes. In a separate pan, heat the remaining 3 tbsp. olive over medium-high heat. Add the mushrooms. Cook, stirring until browned. (About 8 minutes.) Add oregano, salt and Pepper to taste. Add the tomatoes. Stir and bring to a boil. Meanwhile, cook the Rigatoni according to the directions on the box, adding 1 heaping tbsp. salt. Drain and toss with the butter. Stir in the basil. Place the Rigatoni in a casserole dish and pour the sauce over it. Top with the mozzarella. Bake at 350 F. for 10 minutes or until the cheese is melted. Serve immediately. Accompany your rigatoni dish with plenty of salad and crusty bread.

NANA’S BAKED MACARONI

1 lb. cooked elbow macaroni
1 cup Velveeta Cheese
1 stick butter
Bread Crumbs

Layer the cooked macaroni and Velveeta Cheese alternately in a casserole dish. End with cheese. Melt butter and mix with bread crumbs until moist and sprinkle over casserole. Bake until the top is crusty. (If desired, pour sauce over macaroni before you put the last of the Velveeta cheese on the top.)

Answer 6

Hi,
In my experience as a chef , i always felt that cheese on seafood was a bit too heavy to be quite honest.I think as an alternative a really nice gremolata, basically what it is its a parsley pesto with only garlic, capers (optional) and parsley and lemon peel NO NUTS.
So if you can see why it seems not as overbearing as cheese , its actually very refreshing especially in summer...ENJOY

Answer 7

Mozzarella

Answer 8

For a dufferent kick try crumbled Feta.

Answer 9

Provolone, white cheddar and Gruyere.

Answer 10

fresh gorund romano or shredded provolone