|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
16 ounce package uncooked penne or rigatoni 1 1/2 cups half and half 3 ounces crumbled Gorgonzola cheese 3 ounces cubed Taleggip cheese 3 ounces cubed Fontina cheese 1/2 cup grated Parmesan cheese chopped fresh parsley leaves
Directions
Heat a large pot of lightly salted water to a boil. Add pasta and boil until just tender, stirring frequently. Meanwhile, heat half and half in a large skillet over medium low heat. Add Gorgonzola, Taleggio and Fontina and simmer until melted, stirring constantly. Drain the pasta well and add to the skillet along with the Parmesan and parsley. Toss pasta well to coat. Divide the pasta between plates and serve.
Serves 4.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|