My weekend house-guests were quite impressed when I served this for lunch. It's not very photogenic so this is the only good picture I ended up with. The hardest part is getting all the cheese diced so this is definitely on our list of things to make again! According to both my experience with this recipe and the information included with this recipe this recipe takes only about 30 minutes to make. I found this to be no more time consuming than any other pasta dish I would usually make for a quick dinner.
Recipe for Ziti with Four Cheeses from Cuisine at Home October issue 2006
- 1 Tbsp unsalted butter
- 1/2 cup fresh bread crumbs
- 1 lb dry ziti or other medium sized pasta
- 1/2 stick unsalted butter
- 1/2 cup fontina cheese, diced
- 1/2 cup Asiago cheese, diced
- 1/2 cup fresh mozzarella, diced
- 1/2 cup Parmigiano-Reggiano, grated (or Kraft works fine too)
- 1/2 cup heavy cream
- 1/4 tsp ground nutmeg
- salt to taste
- Toast the crumbs in the first tablespoon of butter in a small skillet over medium heat until golden. Transfer to a bowl and set aside.
- Prepare ziti according to package directions; drain and return it to the pot. Stir in the remaining butter until the pasta is well coated.
- Sprinkle the cheeses other than the Parmigiano onto the hot pasta. Cover and warm over low heat for 1-2 minutes, then stir vigorously to melt the cheeses.
- Stir in the Parmigiano-Reggiano, cream, nutmeg and salt.
- Garnish each serving with the breadcrumbs.
- Dig in!