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Four Cheese Pasta

Total Recipe Yield: 8 servings
Portion Size: N/A
Vegan: No
LO Vegetarian: Yes
Contains Pork: No
Contains Alcohol: N

Ingredients

  • 1 1/2 pounds spaghetti
  • 1/2 pound Fontina, coarsely shredded
  • 1/2 pound Mozzarella, coarsely shredded
  • 1/2 pound Gruyere, coarsely shredded
  • 1/4 pound Gorgonzola, crumbled
  • Salt and pepper (to taste)

Directions

  • Preheat oven to 450 degrees.
  • Cook pasta to al dente. Drain and cool.
  • Butter a 9 inch by 13 inch baking dish.
  • Toss Fontina, Mozzarella and Gruyere together.
  • Spread 1/3 of the spaghetti into the baking dish. Top with 1/3 of the cheese mixture,1/2 of the Gorgonzola, salt and pepper. Repeat once, then finish with only the mixed cheese on top.
  • Bake for about 40 minutes. Cool slightly.
  • Cut into squares and serve.
    *Can be prepared ahead.
    *Can add bacon, turkey bacon and/or pine nuts when spreading the gorgonzola. My buff hates pine nuts but loves to add turkey bacon.

Why did you choose to submit this recipe?
"She loves it and she is a very picky eater.​" - MaryAnne Hanlon