Best Four Cheese Pasta Bake
Ingredients
- 1 pound whole wheat pasta, we used Ragatorni
- 2 tablespoons extra-virgin olive oil
- 6 ounces fresh mozzarella, cut into cubes
- 6 ounces fontina, grated (about 1 cup)
- ¾ cup fresh ricotta
- 1 cup Romano cheese, grated (or shaved)
- 1 14 oz canned crushed tomatoes, do not drain
- 1 6 oz jar sliced truffled mushrooms (we buy DeLallo)
- 1 cup whole milk
- 1 tablespoon finely chopped rosemary
- Kosher salt and freshly ground black pepper
- 1 green onion, thinly sliced
- Crushed red pepper flakes, optional
Instructions
- Bring a pot of salted water to a boil (we usually add about 1/4 cup of salt). Add the pasta and cook until very al dente, 10 minutes. Drain the pasta, toss it with olive oil and set aside.
- Preheat the oven to 450°. In a large mixing bowl, combine the four cheeses. Remove one half of the cheese and set aside.
- Pour the tomatoes, mushrooms, and milk into the mixing bowl with half the cheese. Season the mixture with salt and pepper and stir to combine. Add the cooked pasta and rosemary and toss.
- Pour the pasta into a shallow 12-inch skillet. Sprinkle with the remaining ½ of the cheese and bake until the top is bubbling and golden brown, 10-15 minutes.
- Top with green onions and serve.