Herb and Cheese Pasta Supreme
photo by mersaydees
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 3⁄4 cup grated asiago cheese
- 1 cup grated gouda cheese
- 1⁄2 cup Philadelphia Cream Cheese, cubed small
- 1⁄2 cup freshly grated parmesan cheese
- 1 cup penne pasta
- 2 cups tri-colored fusilli
- 2 tablespoons olive oil
- 1 tablespoon salt
- 4 tablespoons butter
- 3 large garlic cloves, minced
- 1⁄4 cup all-purpose flour
- 1 teaspoon mustard powder
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon dried cayenne pepper, finely chopped
- 3 cups whole milk, homogenized
- 1 tablespoon dried oregano
- 1 tablespoon dried dill weed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- In a bowl, toss together Asiago, Gouda, Parmesan and Philadelphia cheese; set aside.
- In a large cooking or pasta pot, fill 3/4 full with water and bring to boil.
- Add 2 tablespoons of olive oil and 1 tablespoon of salt and penne and fusilli pasta.
- Cook for 20 minutes or until pasta is el dente.
- In the meantime, in a medium-size saucepan on medium-high heat melt butter; add garlic and cook for 1 minute stirring often.
- Remove saucepan from heat and stir in flour, mustard powder, nutmeg, cayenne pepper and mix well to blend.
- Whisk in 1/2 cup of milk and whisk to blend.
- Return saucepan to heat and stir in the remaining milk and bring to boil; reduce heat and simmer for 1 minute.
- Set aside 3/4 cup of mixed cheese to be used for topping.
- Add remaining cheese by handfuls to the saucepan and stir to dissolve.
- Add oregano, dill weed, salt and pepper and stir well.
- Drain pasta well and place in a 13 x 9 inch oven-proof casserole dish.
- Pour sauce mixture over pasta.
- Sprinkle the reserved 3/4 cup of cheese mixture evenly over the top.
- Place the casserole dish under the broiler on HIGH for about 3 - 4 minutes or until cheese is melted.
- Serve while hot.
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Reviews
-
I'm giving this recipe 3 stars. It was just OK for us. I think it is a creative use of ingredients but the combination of spices just wasn't to our liking. I did enjoy the combination of cheeses. However, I would melt the cream cheese in with the milk so so the small cubes would melt completely. I liked adding some of the cheese to the top, but the cream cheese did not melt completely this way and I ending up having to mix it all in with the pasta anyway while it was broiling. Good luck in the contest, Chef!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.