How To Make Cheesy Pasta

Cheesy Spaghetti

AFFILIATE LINKS MAY BE INCLUDED IN THIS POST. FOR MORE INFORMATION, PLEASE REFER TO MY FULLDISCLOSURE POLICY. In my capacity as an Amazon Associate, I EARN FROM QUALIFYING BUYS. This very simple and kid-friendly Cheesy Spaghetti is ready in less than 20 minutes and is the perfect side dish for a wide variety of main dishes and salads. We enjoy pairing it with dishes such as Oven Baked Ribs or Ham Steak with Honey Mustard Glaze. This Cheesy Spaghetti will immediately become a favorite among your family members.

It may be put together in a short amount of time and even impress a crowd.

How do you make Cheesy Spaghetti?

After cooking the spaghetti according to the package directions, make sure to drain it thoroughly. Meanwhile, in a large saucepan, melt the butter over low heat until it is completely melted. Cook, whisking constantly, until the mixture is softly bubbling and smooth. Pour in the milk gently, whisking the whole time, until the milk is completely incorporated. Continue to simmer, stirring often, over low heat until the sauce has thickened. Cook until the cream cheese is completely melted, stirring often.

Cooked spaghetti noodles should be added to the pan and stirred to coat.

We recently created this for my son’s ninth birthday celebration, and it was a huge hit with everyone.

The noodles may be prepared ahead of time, and the sauce can be made ahead of time and kept warm on the stove until the meal is ready to be served.

Tips for making Cheesy Spaghetti

  • Bowtie, penne, linguine, or radiatore are all ideal choices for this dish since they work well with a cheese sauce. To make the cheese, use only high-quality sharp cheddar and white cheddar. It does make a difference
  • It is true. Normally, I use 2 percent milk, but I have used skim and whole milk with decent results in a pinch. This recipe calls for constant whisking in order to achieve a good smooth sauce. Simply add a couple of tablespoons of milk or low sodium chicken broth if the sauce gets too thick. The following ingredients can be added: cooked rotisserie chicken, fried bacon, sautéed onions and garlic, cooked peas, steamed broccoli or sautéed asparagus
  • Taste and season with salt and pepper to your liking.

Other pasta recipes you will love!

  • Pasta con Broccoli, Creamy Chicken Mushroom Pasta, Cajun Shrimp Pasta, Creamy Gnocchi Pasta, Parmesan Pasta, Ham and Pea Campanelle Pasta, are just a few of the dishes you can make using pasta.

Original publication date: July 17, 2016; updated publication date: July 30, 2019 with additional content. Print

Cheesy Stove Top Spaghetti

This quick and easy cheesy spaghetti dish can be put together in about twenty minutes for the whole family. Cooked rotisserie chicken, crispy cooked bacon, sautéed onions and garlic, cooked peas, steamed broccoli, or sautéed asparagus can be added to make a complete one-pot dinner if desired.

  • Preparation time:5 minutes
  • Cooking time:20 minutes
  • Total time:25 minutes
  • Yield:6 servings1 x
  • Category:side
  • Method:stovetop
  • Cuisine:American
  • Time:25 minutes
  • 12-ounces spaghetti, 1/4 cup butter, three tablespoons flour, two cups milk, two teaspoons dijon mustard, two ounces cream cheese, two cups strong cheddar shredded, one cup white cheddar shredded, salt and pepper to taste
  1. Cook the spaghetti according to the package directions. Drain in a sieve and melt the butter in a large saucepan over medium low heat. Cook for approximately 2 minutes, whisking constantly, until the mixture is smooth and softly bubbling. Slowly mix in the milk and Dijon mustard until well combined. Continue to simmer over a low heat, stirring regularly, for approximately 5 minutes, or until the sauce is thick. Pour in the cream cheese and simmer over low heat, stirring often, until it is completely melted. Slowly stir in both cheddar cheeses until they are completely melted
  2. Combine with the cooked pasta and serve right away, if possible.

Notes

  • Bowtie, penne, linguine, or radiatore are all ideal choices for this dish since they work well with a cheese sauce. To make the cheese, use only high-quality sharp cheddar and white cheddar. It does make a difference
  • It is true. Normally, I use 2 percent milk, but I have used skim and whole milk with decent results in a pinch. This recipe calls for constant whisking in order to achieve a good smooth sauce. Simply add a couple of tablespoons of milk or low sodium chicken broth if the sauce gets too thick. The following ingredients can be added: cooked rotisserie chicken, fried bacon, sautéed onions and garlic, cooked peas, steamed broccoli or sautéed asparagus
  • Taste and season with salt and pepper to your liking.

Recipe for cheesy spaghetti, cheesy pasta, pasta, cheesy noodles, cheesey noodles Are you looking for more delectable recipes? Follow Small Town Woman on social media platforms such as Facebook, Pinterest, and Instagram.

The Best Stovetop Mac and Cheese Recipe

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. My mother’s macaroni and cheese recipe is the one I remember from my childhood – creamy sauce, chewy noodles, and plenty of cheese. When we were kids, it always felt like a special treat, though I suppose my mother preferred it since it was a simple stovetop meal that required just five ingredients and practically no thought to put together at the end of a hard day.

Here’s the greatest, most classic recipe I know, along with step-by-step photos to take you through the process.

She always maintained that she didn’t understand what all the commotion was about, and I had to agree with her.

If you’re looking for a quick evening supper, skip the roux. I’ve discovered that whisking a little flour into part of the milk before adding it to the pan works just as well as putting it directly to the pan.

Can I Use Evaporated Milk Instead of Regular Milk?

Cheddar, Monterey Jack, and Colby cheeses are all excellent choices for this recipe’s cheese. Sharp cheddar, in particular, is a fan favorite for its distinctive taste. As children, my brother and I were adamant about not having any “stuff” in our mac and cheese. These days, I like something with a bit more substance. Hamand peas are a popular addition to this dish. The addition of chili powder and cumin to onions, red peppers, and sausage gives the dish a southwestern flair. Slow-cooked mushrooms and caramelized onions provide an extra layer of decadence to a cup of soup.

For a little looser cheese sauce, you can add up to another 1/4 cup of milk if you want it that way.

Made with only 5 ingredients, this no-roux approach for stovetop macaroni and cheese is quicker (and tastier!) than traditional methods.

Ingredients

  • 1 pound dry short pasta (macaroni, for example)
  • 1 1/2 cups whole or 2 percent milk, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt Cheddar, Monterey Jack, or Colby jack cheese (about 2 to 3 cups shredded) 1-tablespoon kosher salt
  • 1/4-tablespoon powdered mustard
  • Optional additions (which should be cooked before adding): ham, cooked bacon, onions, peas, mushrooms, peppers, broccoli, and cauliflower are some of the ingredients.

Instructions

  1. Prepare the pasta. In a large saucepan, bring 4 quarts of salted water to a boil over high heat until the water is boiling. After that, prepare the pasta according to the package guidelines until it is al dente, about 8 minutes. Drain the water and set it aside
  2. Heat the milk. 1 cup of the milk should be heated in a medium saucepan over medium heat. In the meantime, combine the remaining 1/2 cup of milk and the flour in a small mixing dish and whisk until there are no lumps. Set aside. Whistle in the milk-and-flour combination when you just start to see whisps of steam coming from the hot liquid. For 3 to 4 minutes, whisk slowly until the milk has thickened somewhat and has the consistency of heavy cream. Make the cheese sauce according per package directions. Reduce the heat to a low setting and begin incorporating handfuls of cheese into the hot milk. Combine the salt and mustard in a separate bowl. Cook, stirring constantly, until all of the cheese has melted and the sauce is smooth. Season with salt and pepper to taste and adjust seasonings as needed. Remove the sauce from the heat and combine it with the pasta and cheese sauce in a large mixing bowl. In a large serving bowl, combine the pasta with half of the cheese sauce. Serve immediately. Toss the pasta to cover it evenly with the sauce. Stir in the remaining sauce as well as any other ingredients until everything is well-combined. If you want a looser sauce, you can add up to an additional 1/4 cup milk if needed. Serve the macaroni and cheese while it’s still warm, if possible.

Recipe Notes

For a golden crust on the macaroni and cheese, bake it for about 15 minutes at 350°F or until the macaroni and cheese is heated through. Fill a casserole dish halfway with the mac and cheese mixture, cover with a lid or aluminum foil, and bake at 350°F for 30 minutes. Cover and bake for 15 to 20 minutes more, or until the top is brown and the interior is bubbling. Remove the cover and sprinkle with breadcrumbs and a few pats of butter if preferred. Storage:Leftovers may be stored in an airtight container for up to 1 week and reheated in the microwave.

Emma Christensen is a young woman from Denmark.

She is the author of True Brews and Brew Better Beer, among other books.

Quick Mac and Cheese for One

This is a quick and easy mac and cheese dish for one person. Simple, cheesy, and oh so delicious. Is it time for lunch? Is it time to have dinner? Are you in need of food? Do you have a craving for mac and cheese? Yes? For starters, I’ve devised a delicious dish for you: mac and cheese for one. Unlike the sort that comes out of a box, this homemade macaroni and cheese is one thousand times more delicious and will not leave you with a gloppy mess of disgusting, congealed leftovers like the kind that comes out of a can.

It is not aesthetically pleasing, and neither is food waste!) It’s no secret that I grew up in a family that relied on boxed macaroni and cheese, and just as I was amazed when I realized how simple it was to make homemade mashed potatoes, I was baffled as to why we hadn’t just been making it from scratch all along.

It takes precisely the same length of time, and if you have a well-stocked kitchen with cheese and any type of pasta on hand, you already have the ingredients to make this dish.

Ingredient Notes

  • Use your favorite macaroni or pasta form: If you don’t have any conventional macaroni pasta on hand, feel free to substitute any other type of pasta shape you have on hand. Even bigger tube pastas, such as penne or rigatoni, as well as conchiglie and farfalle, will work well in this recipe. Take care to pay attention to the way you measure your spaghetti. This recipe calls for 2.5 ounces of pasta, which is equal to 1/2 cup of macaroni
  • However, different pasta shapes have different volume measurements, so if you don’t have a scale to measure your pasta, use a pasta weight to volume table, such as this one, to ensure that you’re using the correct amount
  • This recipe calls for 2.5 ounces of pasta, which is equal to 1/2 cup of macaroni
  • While salted butter is called for here, unsalted butter may be substituted with a big sprinkle of salt and then tasted before adding more salt to taste while preparing the sauce
  • The sharp cheddar cheese is optional, but I like it because it gives the sauce a greater taste. Any cheddar cheese would work fine, but I prefer sharp cheddar because it gives the sauce a stronger flavor. You may also experiment with various melty cheeses, such as Pecorino Romano (my personal fave! ), gouda, or gruyere
  • The possibilities are endless. The milk might be any % milk that is readily available to you. It goes without saying that the more fat you use in your milk, the richer and creamier your sauce will be.

How to Make Single-serve Macaroni and Cheese

  1. Preparing the pasta: Boil some pasta in a small pot while you prepare the sauce in a second pot by mixing together a little butter and flour. Whisk in the milk until the sauce thickens, and then stir in the cheese until melted. Season with salt and pepper to taste, along with a pinch of cayenne and nutmeg if desired, and then pour the sauce over the drained pasta and serve immediately

The result is a creamy, cheesy mac and cheese for one that’s portion-controlled and so amazing you’ll want to cry. In less than 20 minutes. And if you’re feeling particularly peckish or want to serve it to a group of two or more people, the recipe can easily be doubled or tripled by just increasing the cooking time by a few minutes (see doubling notes).

Variations

Want to take your mac & cheese to the next level? Try some of these enhancements:

  • Hot dogketchup: half a cooked hot dog plus ketchup (optional). You already know what you’re going to do with them. This is an improvement that I do not approve of or recommend, yet everyone I know claims it is delectable.
  • Sausage maccheese: sauté 1/2 cup chopped smoky sausage in a pan over medium heat until browned on both sides. Transfer the sausage pieces to a dish lined with paper towels and blot gently before incorporating them into the macaroni and cheese you’ve cooked. Use the meat from 1 or 2 leftover braised short ribs to make short rib mac and cheese, which you can then serve with a side of roasted vegetables. Deluxe maccheese: Spread generous amounts of butter on both sides of a slice of white bread before slicing it into 1-inch cubes using a serrated knife. Pour the cooked macaroni and cheese onto an oven-safe dish and top with an extra 1/4 cup shredded cheese, followed by the bread pieces. Bake for 20 minutes. Preheat the oven to 375°F and bake for 5 to 10 minutes, or until the bread is toasted.
See also:  How To Add Spinach To Pasta

FAQ

Absolutely. The recipe may easily be doubled with no modifications to the preparation process, save that the sauce will take slightly longer to thicken after adding the milk. To adjust the recipe yield, hover your cursor over the serving size in the recipe card below, or click if you’re using a mobile device, and drag the slider to the desired setting.

Can I make mac and cheese ahead of time?

This dish, like any macaroni and cheese recipe, is best when consumed immediately after it has been prepared. Refrigeration and re-heating are options, but the sauce will not be as smooth and creamy as it would be if served immediately.

  • A 12 cup uncooked macaroni or pasta of choice*
  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour
  • 12 cup milk (any percentage)
  • 1 cup shredded strong cheddar cheese*
  • Season with salt and pepper
  • Optionally, add a little of cayenne pepper and a pinch of nutmeg.
  • Cook over high heat a small saucepan of lightly salted water until it comes to a boil
  • While your water is heating up, shred your cheese and prepare the rest of your ingredients. Macaroni should be prepared according to the package directions. While the pasta is cooking, melt the butter in a small skillet over medium heat until it is melted. Cook, whisking constantly, until a thick paste forms and begins to turn golden, approximately 30 seconds to 1 minute total. Slowly whisk in the milk, being sure to whisk away any lumps that may appear. Stir frequently for 2 to 5 minutes, or until the liquid thickens and begins to bubble at the edges. Remove the pan from the heat and toss in the cheese until it has fully melted. Season with salt and pepper to taste, keeping in mind that after the pasta is added, the degree of spiciness will be reduced. If you enjoy nutmeg and cayenne pepper (as I do! ), start with a sprinkle, taste, and gradually increase the amount. Even a small amount of both may make a significant difference. When the pasta has finished cooking, rinse it and toss in the cheese sauce. Serve quickly and have pleasure in it

*If you are using a different type of pasta than macaroni, make sure you measure it by weight rather than volume. For 2.5 ounces of pasta, different forms of pasta will have varying cup measures, therefore 1/2 cup is not a universal measurement for all pasta. You can use any combination of melty cheeses that you choose for this recipe. When I have any on hand, I like to add a little Pecorino Romano to the mix for a little more zing. Notes on doubling the recipe: There are no adjustments when doubling the recipe, save that the sauce will take a minute or two longer to thicken once the milk is added.

You will incur no additional expenses as a result of this arrangement.

Creamy Baked Mac and Cheese

This baked mac and cheese dish is a family favorite, and it is enjoyed by both children and adults equally. It makes use of a variety of cheeses that are both piled in the dish and melted into a rich and creamy cheese sauce for the ultimate in cheesy pleasure! This recipe is perfect for a cozy supper or as a side dish for a holiday gathering! Are you looking for more comfort food recipes? Check out my Homemade Sloppy Joes, Creamy Broccoli Cheddar Soup, Crockpot Meatloaf, and Homestyle No-Boil Mashed Potatoes for more delicious recipes!

BAKED MAC AND CHEESE

Macaroni and cheese baked in the oven. It’s almost the worldwide comfort meal, and there are a plethora of variants available! Even though there are SOOOOO many mac and cheese recipes available, I nearly didn’t upload this one because most people already have their favorite way of preparing it. Of course, there is no “right” way or “wrong” way to make mac and cheese, so I’m here to share the method I use to make my favorite mac and cheese (the way my family loves it too).

HOW TO MAKE MAC AND CHEESE

Creating homemade mac and cheese from scratch might be intimidating if you have never done it before.

Do not fear, we will break everything down and walk you through it step-by-step.

  • Cook the pasta until al dente, then drain. Preparing the cheese sauce begins with the addition of a fat (butter) and a starch (flour), followed by mixing in the milk products. Cook the sauce until it has reached a beautiful, thick consistency. Stir in the shredded cheeses until fully combined. Combine the cheese sauce and the cooked pasta
  • Serve immediately. Half of the mac and cheese should be transferred to a baking dish and sprinkled with additional shredded cheese. On top of the remaining macaroni and cheese, sprinkle with more shredded cheese
  • Prepare to savor every bite of what you’ve baked

COOKING TIPS FOR BAKED MAC AND CHEESE

  • When boiling the pasta, cook it for a shorter period of time than you would normally. I prefer to cook my elbow pasta for 4 to 5 minutes, depending on how thick the spaghetti is. The pasta will continue to cook in the oven, and you don’t want it to get mushy during this process. If possible, use drinks that are at room temperature. Cold liquids thicken more slowly than warm liquids because they are colder in temperature. While the water for the pasta is coming to a boil, I normally put the milk and half-and-half out on the counter. Use your favorite cheeses for the cheeses! The cheddar and gruyere cheeses used in this recipe are some of our personal favorites, but you can get really creative with the cheese selection in this recipe. The following cheeses are used: mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby. The cheeses that readers used are discussed in detail in the reader comments, which are included below the recipe. To save time and money, shred your own cheese. I know it’s a hassle, and it’s tempting to just use the pre-shredded cheese in the packages. However, those cheese packets include a starchy ingredient that prevents the cheese from sticking together. In addition, it is prevented from melting as efficiently as it should

VARIATIONS OF MAC AND CHEESE

  • Bacon– if you adore bacon, feel free to toss some crispy, crumbled bacon on top of the mac and cheese, or even into the dish itself
  • Using the stovetop instead of the oven is an option if you choose not to bake your mac & cheese. Cook the pasta until al dente (see the package for exact cooking times), and you’ll only need around 3 – 3 1/2 cups of cheese for the entire dish. There is no need to pile the pasta and cheese
  • Simply incorporate all of the cheese with the sauce before mixing in the pasta. Different Toppings– I’m a big lover of the cheese layer on top since it becomes nice and crispy, but we also like combining 1 cup of panko with 2 Tbsp of melted butter and using it as a topping on top of the casserole. 1 cup of crumbled Ritz crackers combined with 2 tablespoons of butter also works extremely well
  • Different Oven Times– Although the recipe asks for a lower baking temperature and longer baking time, I find myself modifying these parameters based on my family’s preferences the majority of the time. My favorite way to make this mac and cheese is to bake it at 350 degrees for 30 minutes, then broil it for 2-3 minutes to achieve that wonderful creamy crust.

MAKING MAC AND CHEESE AHEAD OF TIME

  • Prepare according to package directions (but do not bake), transfer to a baking dish, and allow to cool fully. Wrap firmly with aluminum foil and place in the refrigerator 1-2 days ahead of time. Allow the dish to set on the counter for 30 minutes before baking. Bake for 25-35 minutes at the recommended temperature, or until hot and bubbling.

As a disclaimer, this dish, like other mac and cheese recipes, loses some of its creaminess when it is stored in the refrigerator. This meal has been tried and tested to see if it works best when cooked immediately after being prepared. If you need to make this dish ahead of time, I would recommend increasing the quantity of sauce you use somewhat.

STORING MAC AND CHEESE

Any leftovers should be kept refrigerated and carefully wrapped until ready to use. This method of storing mac and cheese will keep it fresh for 3-4 days. Heat the mixture in the microwave, partially wrapped with plastic wrap, after stirring in a little amount of milk or cream. As it reheats, give it a good stir every few minutes.

SPECIAL EQUIPMENT USED IN THIS RECIPE

  • Keep in mind that the greatest macaroni and cheese starts with freshly shredded cheese

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!

Several fresh photographs and more information have been added to this post as of September 2019. Is this something you created? Make sure to write a review and tag me @the chunky chef on Facebook and Instagram if you have any questions or comments! 8 to 10 servings per recipe (hover overto adjust) This baked macaroni and cheese dish is a family classic that is enjoyed by both children and adults alike.

  • 2 cups grated Gruyere cheese divided (measured after grating)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 pound dried elbow pasta
  • Preheat the oven to 325 degrees Fahrenheit and oil a 3-quart baking dish with cooking spray (9×13″). Remove from consideration
  • Prepare a big saucepan of salted water by bringing it to a boil. When the water comes to a boil, add the dry pasta and cook for 1 minute less than the package directions for al dente results. Drain the pasta and sprinkle with a small amount of olive oil to prevent it from sticking
  • While the water is heating to a boil, grate the cheeses and toss them together to combine, then divide the mixture into three equal-sized heaps. In all, there are 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. In a large saucepan, melt the butter over medium heat. Mix in the flour until everything is well-combined. The mixture will have the appearance of extremely wet sand. Cook for roughly 1 minute, whisking often, until the sauce is thick. Slowly add in about 2 cups of the milk/half-and-half, whisking continually, until the mixture is completely smooth. slowly pour in the remaining milk/half and half, whisking frequently, until the mixture is smooth and completely blended
  • Whisking constantly, continue to cook over medium heat until the sauce has thickened to a very thick consistency. A semi-thinned out condensed soup should be the closest comparison to the consistency of the mixture. Remove the pan from the heat and toss in the spices and 1 1/2 cups of the cheeses, stirring constantly to melt and blend the cheeses well. Another 1 1/2 cups of cheese should be added and whisked until totally melted and smooth
  • Dissolve cheese sauce in a large mixing basin, stirring constantly, until everything is entirely incorporated. Pour half of the pasta mixture into the baking dish that has been prepared. To finish, sprinkle over 1 1/2 cups of shredded cheeses before layering on the remainder of the pasta mixture. Sprinkle the top with the remaining 1 1/2 cups of cheese and bake for 15 minutes, or until the cheesy is bubbling and beginning to turn golden brown

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Mac and Cheese can be made ahead:

  • Prepare according to package directions (but do not bake), transfer to a baking dish, and allow to cool fully. Wrap firmly with aluminum foil and place in the refrigerator 1-2 days ahead of time. Allow the dish to set on the counter for 30 minutes before baking. Bake for 25-35 minutes at the recommended temperature, or until hot and bubbling.

FIVE CHEESE VARIATION:

Substitute the following quantities of cheese for the original:

  • 2 cups shredded cheddar cheese
  • 1 cup shredded Colby cheese
  • 1 cup shredded Muenster cheese
  • 1 1/2 cups shredded Gruyere cheese
  • 1 1/2 cups shredded Parmesan cheese half-cup shredded mozzarella cheese (optional)

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

  • Prepare the recipe according to the package directions, but bake at 350 or 375 degrees for 20-30 minutes. Broil for roughly 2-5 minutes at the conclusion of the baking process, or until golden brown and crispy

Hello, there! Hello, my name is Amanda. I’m a wife, a mother, a photography nerd, and a bacon enthusiast. Delicious meals, in my opinion, should be simple to put together. Now that you’ve here, please have a look around, peruse a few recipes, and then begin cooking! Read on to find out more

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Nutrition Facts(per serving)
405 Calories
23g Fat
38g Carbs
12g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

See also:  How Long Does Pasta Salad Last In The Fridge
Nutrition Facts
Servings: 4
Amount per serving
Calories 405
% Daily Value*
Total Fat23g 29%
Saturated Fat 5g 27%
Cholesterol16mg 5%
Sodium3416mg 149%
Total Carbohydrate38g 14%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein12g
Vitamin C 11mg 53%
Calcium 188mg 14%
Iron 2mg 12%
Potassium 188mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. This incredibly easy dish for pasta with garlic and cheese is almost too basic to be called a recipe. It’s similar to a deconstructed pesto, except that parsley is used in place of basil. Of course, you may substitute basil if you want, but using thyme or oregano in the proportions mentioned will result in an overpowering taste profile. However, a generous amount of basil is delectable.

  • Water should be used to cover a 1-pound box of pasta (at least 4 quarts).
  • Also, it’s critical to cook the pasta until it’s ” al dente,” a word used to describe pasta that has been precisely cooked.
  • When you bite into the pasta, look at the center; there should be no white remaining, but there should be a darkening from translucent to opaque in the centre of the strand when you bite into it.
  • Pre-heating the plates in the oven before adding the pasta can enhance the flavor even more (be sure to use oven-safe plates).
  • Also, create a delicious green salad and set it out so it’s ready and waiting for you.
  • Place the spaghetti on a serving platter that has been preheated and dig in.” If you’re searching for a fast pantry meal, this dish is perfect for you.

If you’d like, you can include some protein in your meal, or you can simply indulge in carbs. This is a dish that you will want to make over and over.” Tracy Wilk is a writer who lives in California.

  • Salt to taste
  • 16 ounces spaghetti
  • 3 cloves minced garlic
  • 1/2 cup roughly chopped flat-leaf parsley
  • 5 tablespoons olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup grated Romano or Parmesan cheese
  1. Gather all of the necessary components. Bring a big pot of water to a boil over high heat, according to Julia Hartbeck’s recipe for The Spruce. To season the water, add a handful of table salt. The Spruce / Julia Hartbeck
  2. Place the spaghetti in a large saucepan and stir until it is well coated. Preparation Instructions: Cook pasta according to package directions, tossing often, until cooked but still firm to the teeth (al dente). The Spruce / Julia Hartbeck
  3. The Spruce / Julia Hartbeck In a small saucepan, heat the olive oil over medium heat until hot. Cook the garlic in the olive oil, turning regularly, for approximately 1 to 2 minutes, or until it begins to smell aromatic. The Spruce / Julia Hartbeck
  4. In a serving bowl, combine the garlic and oil with the parsley, 1/4 teaspoon salt, and pepper to taste. The Spruce / Julia Hartbeck
  5. When the pasta is finished, drain it well. Once the pasta has been drained, a small amount of the cooking water should still be sticking to the pasta. This will aid in the formation of the sauce. Toss with the garlic-parsley combination as soon as possible. Mix in the cheese and toss one more. Serve immediately, garnished with more grated cheese if preferred. The Spruce / Julia Hartbeck
  6. The Spruce / Julia Hartbeck

Variations

While simple pasta with garlic and cheese is delectable in its own right, it also serves as a fantastic basis to which you may add and subtract items as desired.

  • Take out the herbs and replace them with freshly cracked pepper to make cacio e pepe. For a flavor of summer, substitute basil for the parsley in the recipe. Leave off the parsley and substitute cooked broccoli and crushed red pepper instead
  • In order to make a Florentine pasta, combine the zest and juice of a lemon with some fresh baby spinach (or kale). Add some sautéed mushrooms with fresh thyme to the dish.

How to Store Pasta With Garlic and Cheese

Leftover pasta will keep for many days in the refrigerator if it is stored in a firmly sealed container. You may reheat it in the microwave, although the texture becomes a little sticky as a result of the microwave. If you want to reheat the pasta on the stovetop, combine the pasta with a little amount of water or oil in a skillet and cook over low heat until it is heated all the way through. If preferred, drizzle a little additional olive oil, cheese, or herbs on top before serving. Rate This Recipe is a must-try.

It’s hardly the worst case scenario.

I’m a fan, and I’d suggest it.

It’s fantastic!

Oozy cheesy pasta with crispy pangritata

This is comfort cuisine at its finest. This is comfort cuisine at its finest. Serves 4 people in 30 minutes and is really simple to prepare.

Nutrition per serving
  • Calories48424%
  • Fat24.3g35 percent
  • Saturated fat9.3g47 percent
  • Sugars2.9g3 percent
  • Salt2.40g40 percent
  • Protein17.1g34 percent
  • Carbohydrates52.3g20 percent
  • Dietary fiber2.4g-
Of an adult’s reference intake
  • Extra virgin olive oil
  • 3 heaping tablespoons mascarpone cheese or crème fraîche
  • 100g leftover cheese mixture
  • 250g dried taglierini Pangritata:
  • 2-inch pieces of high-quality sourdough bread
  • 1 clove of minced garlic
  • 5 shelled walnuts
  • 1 sprig of rosemary, thyme, or marjoram
  • Olive oil

Recipe adapted from

Jamie’s Festive Feast

  1. Lightly toast the sourdough bread before assembling the pangritata. Peel the garlic and place it in a food processor with the toasted bread and walnuts. Process until smooth. Pick the herbs from their stems and blitz them until they are fine
  2. Cook the pangritata for approximately 5 minutes, or until it is golden and crisp, in a nonstick frying pan coated with a thin layer of olive oil over a medium heat. Prepare a big pot of salted water to boil, then decrease the heat to low and lay a large heatproof bowl on top of the water. In a mixing bowl, combine the mascarpone or crème fraîche with the remaining cheeses, breaking or grating any tougher kinds first, and stir until completely melted
  3. (Optional) Set aside the bowl when it has been carefully removed from the heat, then put the heat up to high. Once the water comes to a boil, add the pasta and cook according to the directions on the package. Toss the pasta in the melted cheese, adding a splash of the leftover boiling water if necessary to loosen the sauce, and then return it to the pot to simmer for another minute or two. To serve, transfer to a serving tray and drizzle with a little extra virgin olive oil before scattering the crispy pangritata on top and serving immediately

Cheesy Chicken And Broccoli Pasta Recipe by Tasty

For4servings

  • Two chicken breasts, cut into one-inch (2-cm) pieces
  • Salt and pepper to taste
  • Two tablespoons olive oil
  • Two chicken breasts, cut into one-inch (2-cm) pieces yellow onion, roughly half an onion, chopped
  • 12 cup yellow onion (75g)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 2 cups schicken broth (480mL)
  • 3 cups water (720mL)
  • 16 ozpasta shells (455g)
  • 4 cups broccoli (1kg), or one head of broccoli
  • 12 teaspoon cayenne pepper
  • 14 teaspoon nutmeg
  • 1 cup milk (240mL)
  • 2 cups shredded cheddar cheese (200g)
  • 12 teaspoon cayenne pepper
  1. In a large saucepan, boil the olive oil over medium heat until shimmering. Season the chicken breasts with salt and pepper before turning them over and allowing them to brown on one side. As the second side of the chicken begins to brown, flip it over and add the onions and garlic. Adding the chicken stock, water, and pasta to the saucepan after it has been browned on both sides is a good idea. To bring the saucepan to a boil, combine all of the ingredients and cover it with a lid. When the water begins to boil, remove the lid and stir. Stir constantly while reducing the heat to low
  2. Then cover and allow it simmer for 20 minutes. After 20 minutes, remove the pan from the oven and put in the broccoli. Continue to stir constantly as the broccoli steams until the remaining liquid has evaporated. Using a whisk, combine the milk and cheddar cheese until the cheese is melted and you have a creamy cheese sauce
  3. Season with salt and pepper to taste, as well as cayenne and nutmeg. Once you’ve finished stirring, you’re ready to serve
  4. Enjoy

For4servings

  • Two chicken breasts, cut into one-inch (2-cm) pieces
  • Salt and pepper to taste
  • Two tablespoons olive oil
  • Two chicken breasts, cut into one-inch (2-cm) pieces yellow onion, roughly half an onion, chopped
  • 12 cup yellow onion (75g)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 2 cups schicken broth (480mL)
  • 3 cups water (720mL)
  • 16 ozpasta shells (455g)
  • 4 cups broccoli (1kg), or one head of broccoli
  • 12 teaspoon cayenne pepper
  • 14 teaspoon nutmeg
  • 1 cup milk (240mL)
  • 2 cups shredded cheddar cheese (200g)
  • 12 teaspoon cayenne pepper
  1. In a large saucepan, boil the olive oil over medium heat until shimmering. Season the chicken breasts with salt and pepper before turning them over and allowing them to brown on one side. As the second side of the chicken begins to brown, flip it over and add the onions and garlic. Adding the chicken stock, water, and pasta to the saucepan after it has been browned on both sides is a good idea. To bring the saucepan to a boil, combine all of the ingredients and cover it with a lid. When the water begins to boil, remove the lid and stir. Stir constantly while reducing the heat to low
  2. Then cover and allow it simmer for 20 minutes. After 20 minutes, remove the pan from the oven and put in the broccoli. Continue to stir constantly as the broccoli steams until the remaining liquid has evaporated. Using a whisk, combine the milk and cheddar cheese until the cheese is melted and you have a creamy cheese sauce
  3. Season with salt and pepper to taste, as well as cayenne and nutmeg. Once you’ve finished stirring, you’re ready to serve
  4. Enjoy

4-Ingredient Stovetop Macaroni and Cheese

  • Serves 6 people
  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Calories: 543

Is it possible to make creamy, cheesy stovetop mac & cheese perfection with only four simple ingredients? That’s a given, and this simple macaroni and cheese dish demonstrates that point.

Homemade Mac and Cheese with Just 4-Ingredients?

Yes! We swear, the finest mac and cheese dish can be made with only four ingredients that are both inexpensive and readily available. Heavy cream, shredded cheddar cheese, and grated parmesan cheese are combined with cooked pasta (you may use any type you choose; cavatappi is a personal favorite). That’s all there is to it. However, because the parmesan is rather salty and it’s a good idea to severely salt the pasta water, it’s best to postpone seasoning till last to determine whether it’s genuinely essential.

Cheddar is the Best Cheese for Mac and Cheese and Here’s Why:

Making creamy mac and cheese from home requires the use of a fantastic melting cheese to serve as an anchor for the mac and cheese sauce, which is what we have here. &, in our humble opinion, cheddar is the greatest melting cheese for mac and cheese! Nothing else compares to it when it comes to the characteristic creamy sharpness and straw-colored tint that we anticipate from our mac and cheese. However, after you’ve perfected this stovetop mac and cheese recipe, you may experiment with other types of cheese.

You may also try substituting some shredded Gruyére or raclette for half (or all) of the cheddar if you want to get fancy.

Stovetop Mac and Cheese vs. Baked Mac and Cheese.

Whatever way you look at it, knowing how to make homemade macaroni and cheese is a useful skill to possess. There’s no better way to express your affection for your children or spouse than by whipping up a batch of cookies. Alternatively, make it for yourself and refer to it as self-care! Using only four ingredients, this four-ingredient stovetop marvel creates the finest mac and cheese we have ever eaten in our lives. Not to say that we don’t appreciate an oven-baked macaroni and cheese recipe — the way the top cheese crust gets all bubbly and delicious is irresistible — but stovetop macaroni and cheese is significantly faster than oven-baked, and it reminds us of a certain little blue box that we had as children.

This simple mac and cheese recipe is the answer if you’re looking for a satisfyingly quick mac and cheese fix.

How to Make Mac and Cheese

The easiest homemade mac & cheese takes only 10 minutes (and only four ingredients!) to prepare. Then, what exactly are you waiting for?! The following is a recipe for macaroni and cheese made on the stovetop:

  • Prepare your pasta water by boiling it. Make sure to season with plenty of salt! Once the pasta has been added, begin working on the cheese sauce. Instructions for making mac and cheese sauce: In a saucepan, combine the shredded cheese and heavy cream and slowly heat them until the cheese sauce is slightly bubbling and the cheese has completely melted
  • The cheese sauce should be done just around the time you drain the macaroni (isn’t it wonderful how things work out like that?). Pour the cheese sauce over the cooked noodles and toss to coat every last macaroni elbow with the delectable cheddar cheese sauce
  • Repeat with the remaining noodles. Gobble up as soon as possible! Continue until the task is completed.
See also:  How Long Can Pasta Stay In The Fridge

Tools You’ll Need:

  • Sauce with a lot of flavor Large stockpot
  • A spoon for tossing the gooey, melty cheese sauce into the noodles
  • A cast-iron skillet
  • A colander

Even More QuickEasy Comfort:

This quick and simple mac and cheese dish is one of our favorite go-to comfort foods that can be made in a heartbeat. The remaining four are as follows:

  • Twice-Baked Potatoes
  • Quick and Easy Chicken Noodle Soup
  • Tortellini Soup with Italian Sausage and Kale
  • Green Chicken Enchiladas

4 Ingredients Away From Bliss:

Take a photo of your 4-ingredient stovetop mac and cheese, and perhaps even a video of the gorgeous people you serve it to, and then tag us on Instagram using the hashtags @themodernproper and themodernpropers so that we can all enjoy your delectable creation. Enjoy your meal!

4-Ingredient Stovetop Macaroni and Cheese

  • Serves 6 people
  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Calories: 543

Ingredients

  • 1 pound elbow macaroni or cavatappi (corkscrew) noodles (dried)
  • 1 cup shredded cheese 6 ounces of heavy cream shredded cheddar cheese (about 2 cups)
  • 3/4 cup sour cream a half teaspoon of good grade parmesan cheese, grated Optional salt: 1/2 teaspoon Pepper is optional, as is Sriracha sauce, which is also optional.

Method

  1. 4 quarts of water should be brought to a boil in a big kettle. 2 teaspoons of salt should be added to the water. Using boiling water, cook the pasta according to the package directions
  2. While the pasta is boiling, heat the cream in a large saucepan or cast iron skillet over medium heat, stirring constantly, until the cream is bubbling. Add in the cheeses, as well as 12 tsp salt and 12 tsp pepper to taste. Stir the cheese sauce often until it is bubbling and the cheese has melted, about 5-7 minutes total. Once the noodles are done, rinse them and add them to the cheese sauce, stirring until everything is well blended. If desired, drizzle with a generous amount of sriracha sauce over top. Enjoy
  • There are 543 calories in this serving, 23 grams of protein, 58 grams of carbohydrates, 23 grams of total fat, 2 grams of diet fiber, 74 milligrams of cholesterol, 600 milligrams of sodium, and 2 grams of sugar.

Jess G

  • Mozzarella is much more stringy than cheddar and will not melt into a sauce as well as cheddar, but you can give it a shot! I’ve never tried it in this particular recipe before. Please keep us informed on the outcome.

Lynne Darsow

It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. Anyone interested in a delicious and comforting cream cheese spaghetti that can be made in 10 minutes? This super-easy and inexpensive spaghetti recipe is excellent for a last-minute midweek lunch on a budget. It’s both comfortable and filling. It comes together in a flash, costs only $1.20 per serving, and is a hit with the entire family! The cream cheese sauce is ridiculously simple to create, yet it transforms an ordinary pasta meal into something delectably delicious.

Then top with freshly ground pepper or a generous teaspoon of chili flakes, as well as an additional drizzle of olive oil to amp up the taste even more!

Easy peasy, yet completely gratifying, and excellent for feeding your carb cravings when you’re short on time or money.

THIS RECIPE REQUIRES THE FOLLOWING ITEMS:

  • Cream cheese
  • Parmesan cheese
  • Olive oil
  • Garlic
  • Chili flakes (optional)
  • Salt and pepper
  • Whole grain or ordinary pasta

How to Make Cream Cheese Pasta (Crispy Cheese Pasta) (The whole recipe may be found at the bottom of this page.)

  • Cook the pasta until it is al dente. Garlic should be sautéed in olive oil until aromatic. Stir in the cream cheese, pasta boiling water, and parmesan until completely combined. Drain the pasta and put it to the skillet
  • Toss until everything is well-combined, adding more pasta water if necessary.
  • Serve with more parmesan cheese, freshly ground black pepper, and a generous drizzle of olive oil
  • Savor

NOTES ON THE RECIPEQUESTIONS Nothing could be easier or more affordable than this cream cheese spaghetti, which requires only a few basic ingredients, 10 minutes of preparation time, and around $1.20 per serving. In addition, there is a scrumptious dish of whole-grain spaghetti that has been tossed in a cream cheese sauce and sprinkled with extra virgin olive oil. Rather than using bottled sauces or canned noodles, make your own handmade pasta meal! IS PASTA HEALTHY OR UNHEALTHY? YES. Pasta is absolutely a component of a healthy diet, as long as it is consumed in moderation and in small portions.

  • I enjoy whole grain pasta, and I make an effort to incorporate as much fiber as possible into my meals.
  • First and first, the components are important.
  • Priorities are important when choosing pasta.
  • If you’re using spaghetti or another short type of pasta like fusilli or penne, make sure you boil it until al dente.
  • Making a nice and fast pasta sauce using goodcream cheese and some savory parmesan is simple and easy to do.
  • Gently sauté garlic in olive oil over a low flame until the garlic flavor has had a chance to soak into the oil, about 5 minutes total.
  • Serve with excellent olive oil or extra virgin olive oil, freshly ground black pepper, and a sprinkle of sea salt.

CAN I ADD OTHER INGREDIENTS TO MY RECIPE? YES, you are welcome to make changes. This is a fantastically adaptable spaghetti dish, which means you can customize it by adding your favorite veggies or protein. You may use whatever sautéed or roasted vegetables you choose, such as:

Alternatively, you can just add fresh raw foods that pair beautifully with the cheesy pasta to create a delicious and well-balanced meal: If you want to provide a non-vegetarian alternative, you can include:

  • Ham, grilled chicken breast, grilled or smoked salmon, prawns, bacon, and sausage are some of the options.

Occasionally, I may add chopped sun-dried tomatoes, olives, and artichokes to give the dish a more Mediterranean taste. Absolutely nothing is out of reach! With this CREAM CHEESE PASTA, what should you serve it with? An Italian tomato and cucumber salad, for example, or a protein-packed Mediterranean tomato, bean, and tuna salad are both quick and pleasant vegan salads to create. If you like this very fast and delicious cream cheese pasta, you should also try these other 10-minute pasta recipes:

  • Raw cherry tomato pasta, tuna pasta salad, garlic and olive oil spaghetti, spinach and ricotta spaghetti are some of the dishes you may prepare.

Please let me know if you try this dish or if you have any questions. Thank you! Leave a remark or give it a rating:) I would much appreciate hearing from you! x This creamy, hearty, and cozy cream cheese pasta will make everyone happy, and it’s excellent for any carb cravings you may have during the week. Furthermore, it is cost-effective and can be prepared in minutes! 2 to 3 servings Course:pasta Cuisine:Italian PASTA WITH CREAM CHEESE AS KEYWORD Servings:3

  • Pasta (penne, fusilli, or spaghetti)
  • 3/4 cup cream cheese*
  • 1/4 cup grated parmesan, plus additional to serve
  • 1 tablespoon of olive oil, plus additional to serve
  • Cooking water: 1/2 cup (120 mL), plus more if necessary
  • 1 or 2 garlic cloves (minced or crushed)
  • Season with salt and pepper to taste
  • Pepper flakes (optional): 1/4-1/2 teaspoon chili flakes, or to taste
  • Cook the pasta until al dente according to package directions in a large saucepan of boiling salted water
  • Drain and set aside. Just before draining the pasta, set aside a cup of the starchy pasta water. Meanwhile, heat 1 tablespoon of olive oil in a large pan over medium heat and gently sauté the garlic (along with a generous sprinkling of chili flakes, if desired) for 2-3 minutes. Make use of a low heat and avoid letting the garlic burn
  • After that, add the cream cheese and roughly 1/2 cup of the starchy pasta water and mix well. Stir well to blend the oil, cream cheese, and water, resulting in a smooth and creamy emulsion. Stir in the parmesan cheese until it is well incorporated. Your pasta sauce is ready to be served
  • Using a slotted spoon, transfer the pasta to a skillet. In a large mixing bowl, thoroughly coat the pasta with the sauce, adding additional boiling water as required to get a smooth and creamy consistency. Serving suggestions: drizzle with excellent olive oil or extra virgin olive oil, freshly grated parmesan, and freshly ground black pepper (if you’re not using chili flakes) and serve immediately. Enjoy

QUANTITIES: This recipe serves 2 large servings or 3 tiny portions depending on how you cut it. CREAM CHEESE: I prefer to use cream cheese in a tub, namely Philadelphia cream cheese. SEASONING: Because the boiling pasta water contains salt, it is not necessary to season the cream cheese with additional salt. You may, however, wish to sample the cream cheese before proceeding and making any necessary adjustments. PASTA SHAPE: I prefer spaghetti, but any type of pasta can do, whether it’s short, long, ordinary, or elegant.

PREPARE THE PARMESAN: Grate your own parmesan, but avoid using store-bought sandy parmesan, as it will not melt.

If necessary, thin the sauce with a little amount of water and reheat it on the stovetop or in the microwave.

Creamy Three-Cheese Spaghetti

In only 15 minutes, you can have this ultra-creamy and cheesy spaghetti on the table. Yields:4servings Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 20mins 12oz.spaghetti a tablespoon of extra-virgin olive oil 3 cloves garlic, finely chopped heavy cream (about 3/4 cup) a third cup of low-sodium chicken broth 3/4 cup shredded Italian cheese blend (optional) Kosher salt is a kind of salt that is kosher. peppercorns that have been freshly ground 2 tablespoons finely chopped chives (for garnish)

  1. Cook the spaghetti till al dente according to package guidelines in a large saucepan of salted boiling water until the pasta is tender. Drain the pasta, reserving 1 cup of the cooking water
  2. In the meantime, heat the oil in a large pan over medium heat. Cook for 1 minute, or until the garlic is aromatic, before adding the heavy cream, broth, and 1/2 cup of the pasta water that had been saved. Immediately add the cooked spaghetti and stir until the noodles are all covered and the broth is boiling
  3. Remove the pan from the heat and whisk in the cheese. Toss frequently, adding additional pasta water as needed, until the sauce reaches the desired consistency, about 5 minutes. Before serving, season with salt and pepper and garnish with chives if desired.

This spaghetti is a blank canvas on which you may paint whatever you like. Although the vanilla version is exquisite perfection, you can absolutely jazz it up by adding things like SAUTEED SHRIMP, GRILLED SKIRT STEAK, or COOKED CHORIZO to the mix. Ethan Calabrese is an American actor and director. Con PoulosBUY NOWDelish Cookbook, indiebound.orgDelish Cookbook, indiebound.org Lindsay Funston is the Executive Editor of the magazine. With more than a decade of expertise tasting everything from pickles to bloody marys, writing on food trends, and developing simple recipes, Lindsay Funston is a food editor.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Cheesy Baked Pasta With Sausage and Ricotta Recipe

  • 3/4 pound hot or mild Italian sausage (pork, chicken, or turkey)
  • 3 tablespoons extra-virgin olive oil
  • 3 teaspoons extra-virgin olive oil 4 garlic cloves, finely cut (or minced)
  • 1 teaspoon dried oregano
  • 12 teaspoon fennel seeds, finely crushed
  • 1 teaspoon thyme leaves a pinch of red pepper flakes, plus additional for serving (if desired)
  • Whole peeled tomatoes in their juices from a 28-ounce can 1 (14-ounce) can crushed or strained tomatoes
  • 1 (14-ounce) can sour cream 2 bay leaves (optional)
  • Kosher salt is a kind of salt that is kosher. Dried pasta, such as little shells, farfalle, or other shaped pasta, 12 oz. fresh mozzarella, cut into bite-size pieces
  • 6 ounces whole-milk ricotta (approximately 3/4 cup)
  • 8 ounces pesto (optional). 13 cup grated Parmesan cheese
  • 14 cup basil leaves
  • Freshly ground black pepper for serving

Preparation

  1. Preheat the oven to 425 degrees Fahrenheit. Heat the oil in a 12-inch ovenproof skillet over medium-high heat until shimmering. Toss the sausage into the skillet and break it up with a spoon to make it more manageable. Cook for 5 to 7 minutes, stirring periodically, until the edges are beginning to brown. Cook for another 1 to 2 minutes after adding the garlic, oregano, fennel seeds, and red pepper flakes (if using) to the pan. Toss in the entire tomatoes and their juice, breaking them up with a spoon as you go. Bring the crushed tomatoes, bay leaves, and 2 tablespoons salt to a boil in a small saucepan. Boil for 10 minutes, or until the sauce has thickened somewhat
  2. Add the pasta and 1 cup water and bring back to a simmer. Continue to cook for another 2 minutes, stirring often to ensure that the spaghetti does not adhere to the bottom of the pan during this time. Using a slotted spoon, carefully remove the bay leaves and fold in approximately a third of the mozzarella. Finish by sprinkling the leftover mozzarella and ricotta on top of the noodles. Transfer the dish to the oven and sprinkle with Parmesan. Bake for 18 to 22 minutes, or until the pasta is soft when pierced with a fork and the cheese is bubbling and faintly browned on top. (1 or 2 minutes under the broiler if you’d like a more deeply browned topping) Remove from the oven and allow it cool for a few minutes before serving. Sprinkle over fresh basil, lots of black pepper, and more red pepper flakes, if desired

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