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Four-Cheese Pasta

  • Prep 25 min
  • Total 50 min
  • Ingredients 13
  • Servings 6

Ingredients

16
oz uncooked penne pasta (5 cups)
1/2
cup butter or margarine
2
cloves garlic, finely chopped
1/2
cup all-purpose flour
1
teaspoon salt
4 1/2
cups milk
1
cup shredded provolone cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)
1/2
cup shredded Parmesan cheese (2 oz)
1/2
cup shredded fontina cheese (2 oz)
1/3
cup chopped fresh parsley, if desired
1
tablespoon butter or margarine
1
cup Progresso™ panko bread crumbs
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
850
Calories from Fat
350
% Daily Value
Total Fat
39g
59%
Saturated Fat
23g
113%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
1390mg
58%
Potassium
460mg
13%
Total Carbohydrate
91g
30%
Dietary Fiber
4g
16%
Sugars
12g
Protein
35g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
70%
70%
Iron
20%
20%
Exchanges:
5 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Four delicate-flavored cheeses, melted and bubbly, surround tender pieces of pasta topped off with crisp golden bread crumbs, creating a dish that will turn any meal into a special occasion--and it fits within the budget, too! Panko bread crumbs are Japanese-style bread crumbs that have a coarser texture and make for a much lighter and crunchier casserole topping. Regular dry bread crumbs will also work, but you may want to use half the amount. The four cheeses in this recipe complement each other, but you can easily use any combination of shredded cheese that you prefer. And check the pantry for other tubular pastas that can be used for the penne.

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 4-quart saucepan or Dutch oven, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire whisk, stir in flour and salt until smooth. Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta and parsley into cheese sauce. Pour mixture into baking dish.
  • 3 In 6-inch skillet, melt 1 tablespoon butter over medium-high heat; stir in bread crumbs. Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture.
  • 4 Bake uncovered 20 to 25 minutes or until bubbly.

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