Not Your Usual Four Cheese Pasta |
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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This recipe for Four Cheese Pasta is different from your typical because it uses Ricotta instead of Gorgonzola (or something similar). It also has a lovely topping of seasoned tomatoes that is served room temperature, and the dish is not baked like many Four Cheese Pasta dishes are. Lots of differences, but it really tastes wonderful. It's quite easy to prepare (long prep time includes letting tomato mixture sit at room temperature for two hours), but presents like a party dish. Ingredients:
2 3/4 lbs tomatoes, cut up |
1/2 cup shredded fresh basil |
1 1/2 teaspoons salt |
1 large garlic clove, minced |
1 cup ricotta cheese, room temperature |
2 tablespoons heavy whipping cream |
ground pepper, to taste |
ground nutmeg, to taste |
2 ounces fontina cheese, diced small |
2 ounces mozzarella cheese, diced small |
1 lb ziti pasta |
2 tablespoons olive oil |
1 cup parmesan cheese, grated |
Directions:
1. Do ahead: Combine the tomatoes, basil, salt, and minced garlic. Let stand at room temperature for one to two hours, stirring occasionally.
2. In another bowl, mix ricotta with the whipping cream and season with the nutmeg and pepper. Add the fontina and mozzarella cheeses. Let stand while cooking pasta.
3. Cook pasta according to package directions for al dente. While the pasta cooks, drain most of the liquid from the tomato mixture above, leaving it just moist. When ready, drain pasta.
4. In large bowl, add the hot pasta, the 2 tablespoons olive oil, and the cheese mixture. Toss till cheese melts. Spoon tomato mixture across the top but do not stir yet.
5. At table, toss the pasta mixture and sprinkle with grated parmesan cheese just before serving.
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