FOUR CHEESE PENNE PASTA
1 lb uncooked dried penne pasta or other tubular pasta
1 1/2 cups half-and-half
4 oz Monterey jack cheese, shredded (1 cup)
4 oz cream cheese
1 (5 oz.) pkg. Gorgonzola cheese; crumbled (or blue cheese)
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted walnuts, coarsely chopped (to garnish)
Cook pasta according to package directions. Rinse with hot water; drain. Set aside.
In 2-quart saucepan, heat half-and-half over medium heat until hot (4 to 5 minutes).
Stir in Monterey Jack cheese, cream cheese, and gorgonzola cheese until creamy (2 to 3 minutes). Remove from heat.
In large bowl, combine cooked pasta, cheese mixture, and Parmesan cheese; mix well.
Top each serving with walnuts. Serve immediately.
Makes 6 servings
Source: Recipe booklet: Occasionally Vegetarian, Land O Lakes Recipe Collection #31, 1996
From: Judi Mae, CA - 09-29-97
1 lb uncooked dried penne pasta or other tubular pasta
1 1/2 cups half-and-half
4 oz Monterey jack cheese, shredded (1 cup)
4 oz cream cheese
1 (5 oz.) pkg. Gorgonzola cheese; crumbled (or blue cheese)
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted walnuts, coarsely chopped (to garnish)
Cook pasta according to package directions. Rinse with hot water; drain. Set aside.
In 2-quart saucepan, heat half-and-half over medium heat until hot (4 to 5 minutes).
Stir in Monterey Jack cheese, cream cheese, and gorgonzola cheese until creamy (2 to 3 minutes). Remove from heat.
In large bowl, combine cooked pasta, cheese mixture, and Parmesan cheese; mix well.
Top each serving with walnuts. Serve immediately.
Makes 6 servings
Source: Recipe booklet: Occasionally Vegetarian, Land O Lakes Recipe Collection #31, 1996
From: Judi Mae, CA - 09-29-97
MsgID: 3159087
Shared by: Betsy at Recipelink.com
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