four-cheese pasta
May. 20th, 2007 08:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cellioI like the way this improvisation turned out. If I write it down, there's some chance I'll be able to repeat it.
Four-Cheese Pasta
1 pound medium pasta shells, cooked al dente
~2T butter
few splashes of heavy cream (0.25C?)
several shakes of oregano
~0.25C shredded sharp cheddar (all I had)
~0.5C shredded mozzerella
~0.25C shredded parmesian
8 thin slices aged swiss (~5oz)
Add butter to hot pasta and stir until melted. Stir in cream, then oregano and the shredded cheeses. When mixed well, put in two 8x8" metal pans. Top with sliced cheese and bake uncovered at 375 for 30 minutes (check after 20). The top should start to brown but not get too crunchy.
I used two pans because I'm going to freeze one of them. I don't see why this wouldn't work in one larger pan (9x13?).
I know that ricotta is conventional in dishes like this. I intended to use that, but it turned out ours was on the path to developing tool use and language skills, so I had to evict it from the fridge.
Four-Cheese Pasta
1 pound medium pasta shells, cooked al dente
~2T butter
few splashes of heavy cream (0.25C?)
several shakes of oregano
~0.25C shredded sharp cheddar (all I had)
~0.5C shredded mozzerella
~0.25C shredded parmesian
8 thin slices aged swiss (~5oz)
Add butter to hot pasta and stir until melted. Stir in cream, then oregano and the shredded cheeses. When mixed well, put in two 8x8" metal pans. Top with sliced cheese and bake uncovered at 375 for 30 minutes (check after 20). The top should start to brown but not get too crunchy.
I used two pans because I'm going to freeze one of them. I don't see why this wouldn't work in one larger pan (9x13?).
I know that ricotta is conventional in dishes like this. I intended to use that, but it turned out ours was on the path to developing tool use and language skills, so I had to evict it from the fridge.
(no subject)
Date: 2007-05-21 02:27 am (UTC)