Four Cheese Pasta

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4 from 1 vote

Rich, creamy, and loaded with four delicious cheeses, this four cheese pasta is pure comfort in a bowl.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: Italian, Italian American

Keyword: cheese sauce pasta, cheesy pasta, four cheese pasta, four cheese pasta recipe

Servings: servings

Author: Alyssa Rivers

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

QR code

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