RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4159
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| Recipe Name: |
Baked Four-Cheese Pasta with Tomatoes and Basil - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
7.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
500 |
Approx. Cost/Serving: |
$2.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Slices bread, white torn in quarters
0.25 Cup basil, fresh coarsely chopped
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Directions:
For the topping:
Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 ½ cups). Transfer to small bowl; stir in half of the Parmesan, 1/2 teaspoon salt, and pepper. Set mixture aside.
For the pasta:
Adjust oven rack to middle position and heat oven to 500 degrees.
Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, add tomatoes, and increase heat to medium, and bring to boil, -stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in ¼ teaspoon each salt and pepper or to taste if desired; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Stir in ¼ cup chopped fresh basil.
Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
625 |
Total Carbs: |
72.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
50.5 |
Fat: |
26.8 |
Protein: |
28.16 |
| Fiber: |
7.35 |
Sodium: |
385.00 |
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