Best Four Cheese Pasta And Beef Recipes

FOUR-PASTA BEEF BAKE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain., Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs. , Transfer to two greased 3-qt. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE

Steps:

• In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
• Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
• Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
• Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
• Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
• Serve right away, passing more grated Parmigiano-Reggiano at the table.

FOUR CHEESE PASTA & BEEF

Steps:

• Boil water for pasta.
• Brown meat, salt and pepper to taste.
• Drain excess grease.
• Add tomatoes and cook over medium until stightly thickened.
• Cook Pasta.
• Stir cream cheese & onions into tomato & beef mixture until cream cheese melts.
• Add shredded cheeses and toss pasta (Add pasta to skillet) .
• Remove from heat.
• Cover 1-2 Minutes.
• Serve and add grated parmesan. (Not required).

CREAMY FOUR CHEESE PASTA WITH GARLIC

Steps:

• Gather the ingredients.
• Bring water to a boil in a tall pasta pot, add salt generously, and cook spaghetti according to package directions for al dente. Reserve 1/4 cup of pasta water after spaghetti has finished cooking. Strain spaghetti and rinse with warm water to prevent it from sticking together while you prepare sauce.
• In a large skillet over high, heat butter and olive oil. Reduce heat to low, add minced garlic , and cook until fragrant (be careful not to brown garlic).
• Using a whisk, stir in heavy cream and gradually add cream cheese and Pecorino Romano, 1/2 cup of the Parmesan, and Asiago cheeses until you achieve a thick sauce consistency.
• Add cooked spaghetti and reserved pasta water to sauce.
• Season with salt and pepper and cook for another 2 minutes, stirring and tossing pasta until it is completely coated with sauce. Leave in skillet or transfer to a serving dish. Top with chopped parsley and remaining 1/4 cup of Parmesan cheese.

PASTA WITH FOUR CHEESES

Steps:

• Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions. Meanwhile, finely dice your cheddar and brie into 1/4-inch cubes. Combine the cheeses with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion.

FOUR CHEESE SAUCE

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

FOUR-CHEESE LASAGNA

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 minutes. , In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13x9-in. baking dish. Arrange half the noodles over sauce. Spread cheese mixture over noodles. Top with remaining noodles and sauce. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted.