Four Cheese Pasta
Rich, creamy, and loaded with four delicious cheeses, this four cheese pasta is pure comfort in a bowl.
Servings: 6 servings
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 cup reserved pasta water
- 1 cup ricotta cheese
- 1 cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- ½ cup freshly shredded Asiago cheese
- salt and pepper
Instructions
- Cook the 8 ounces penne pasta according to the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and set both aside.
- Heat the 2 tablespoons olive oil in a large pan over medium-high heat. Add the 1 tablespoon minced garlic to the pan and cook for 1 minute, until fragrant.
- Slowly whisk the 1 cup reserved pasta water into the oil and garlic. Add 1 cup ricotta cheese and 1 cup heavy cream to the liquid, then reduce the heat to medium-low. Stir until the ricotta is melted and the sauce is smooth.
- Add in the ½ cup freshly shredded Parmesan cheese, ½ cup freshly shredded mozzarella cheese, ½ cup freshly shredded Asiago cheese, and salt and pepper to taste. Reduce the heat to low and whisk the sauce until all the cheese is melted and the sauce is creamy and smooth.
- Add in the cooked pasta and stir to coat it in the cheese sauce. Remove the pasta from the heat and serve fresh with additional cheese as garnish.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. This dish doesn’t freeze well, so it’s best enjoyed fresh or refrigerated.
Nutrition
Calories: 486kcal | Carbohydrates: 32g | Protein: 18g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 388mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 967IU | Vitamin C: 1mg | Calcium: 342mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
