Pasta and Four Cheeses Al Forno |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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In 'Pasta' by Eric Treuille and Anna Del Conte Ingredients:
1 lb dry pasta (penne, macaroni, fusilli, conchiglie) |
5 tablespoons butter |
1/2 cup gruyere, cut into 1/2-inch cubes |
1/2 cup fontina, cut into 1/2-inch cubes |
3/4 cup mozzarella cheese, cut into 1/2-inch cubes |
6 tablespoons freshly grated parmesan cheese, plus more for topping |
cayenne pepper (a pinch) |
1 tablespoon dried breadcrumbs |
Directions:
1. Preheat oven to 400°.
2. Cook pasta in a big pot of boiling, salted water, until just firm to the bite.
3. Drain, reserving 1/2 cup pasta water; return pasta with butter to warm pasta pot and stir to coat.
4. Add gruyere, fontina, mozzarella, Parmesan, and cayenne; mix thoroughly until the cheese is melting but not completely melted.
5. Place in a buttered 13 x 9 inch baking dish; sprinkle with 1 tablespoon additional Parmesan and breadcrumbs.
6. Bake until just golden and crusty, 10-15 minutes; let stand for 5 minutes before serving.
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