Four Cheese Pasta with tender pasta, Swiss, Mozzarella, Provolone and Fontina cheeses.
1 cup shredded Swiss cheese
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Provolone cheese
1/2 cup shredded Fontina cheese
1 28-ounce jar chunky-style pasta sauce
1 14-ounce package pasta, cooked and drained
Fresh parsley, chopped
Combine cheeses in a small bowl. Simmer sauce over low heat, stirring occasionally.
Spoon sauce over pasta, add cheese and toss to mix.
Sprinkle with parsley.
Recipe makes 8 servings.
Serving size: 8 to 10 ounces
Calories: 345; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 19mg; Sodium: 463mg; Carbohydrates: 54g; Fiber: 4g; Protein: 13g
Variation: Two Cheese Pasta
Not in the mood for quite so much cheese? Try this alternate variation! Pasta made creamy and delicious using a blend of two cheeses and quickly prepared on your stovetop.
10 ounces rotini pasta
2 cups frozen loose-pack cauliflower
2 cups frozen loose-pack cauliflower and broccoli and carrots
1 cup 1 percent milk
3 ounces reduced fat cream cheese
1/4 teaspoon pepper
Cook rotini (twists) according to directions except add frozen loose-pack cauliflower, broccoli and carrots the last five minutes of cooking; drain.
Into the hot saucepan, combine 1-cup 1 percent milk, 3-ounces reduced-fat cream cheese and 1/4-teaspoon pepper. Cook and stir on low until cream cheese melts.
Return pasta and vegetable mixture to pan. Toss to coat with cream cheese mixture. Stir in 1/2-cup freshly grated Parmesan cheese if desired, or use prepared, fat free Parmesan.
Serving Suggestion: Pairs nicely with toasted garlic bread and/or a mixed salad.
Did You Know?
Cheese is mankind's first and best fast food which has come, over time, to be called a "Food of the gods".
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