Five Cheese Pasta

Name: Five Cheese Pasta
Ingredients: 1 lb rotini pasta, can use any favorite tube or 1 lb shell pasta; 6 ounces fresh baby spinach leaves, chopped; 1 cup heavy cream; 1 cup fat-free half-and-half; 4 garlic cloves, minced; 1 teaspoon basil; 1/2 teaspoon thyme; 1/4 teaspoon salt; 1 (15 ounce) can crushed tomatoes; 1/2 cup low-fat ricotta cheese; 1/2 cup shredded asiago cheese; 1/2 cup part-skim mozzarella cheese, shredded; 1/2 cup mild cheddar cheese, shredded; 1/2 cup provolone cheese, shredded; 1/4 cup gorgonzola, crumbled

15 ingredients

10 steps

Ingredients

1 lb rotini pasta, can use any favorite tube or 1 lb shell pasta
6 ounces fresh baby spinach leaves, chopped
1 cup heavy cream
1 cup fat-free half-and-half
4 garlic cloves, minced
1 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon salt
1 (15 ounce) can crushed tomatoes
1/2 cup low-fat ricotta cheese
1/2 cup shredded asiago cheese
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 cup provolone cheese, shredded
1/4 cup gorgonzola, crumbled

Directions

1

Preheat oven to 375 degrees F.
2

Spray a 9-by-13-inch casserole dish with cooking spray.
3

Boil pasta one minute less than the package directs in plenty of salted water.
4

Drain pasta.
5

Add the chopped spinach leaves to the hot cooked pasta. Toss evenly and set aside.
6

Meanwhile, in a large bowl, mix together the cream, ff half and half, garlic, basil, thyme, salt, crushed tomatoes, and cheeses.
7

Add hot cooked pasta/spinach mixture to the cream and cheese mixture.
8

Stir to combine.
9

Pour into prepared casserole dish.
10

Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.