Best 2 3 Cheese Bake Elbows Plus Al Forno Con Salsa Ai Tre Formaggi Recipes

Indulge in a symphony of cheesy flavors with our collection of three delectable pasta bakes and a special Al Forno Con Salsa Ai Tre Formaggi. Embark on a culinary journey as we explore the diverse world of cheesy pasta dishes, from the classic Three Cheese Bake Elbows to the unique Al Forno Con Salsa Ai Tre Formaggi, each recipe promising a unique taste experience. Our Three Cheese Bake Elbows is a timeless classic, a comforting blend of elbow macaroni, three types of cheese, and a creamy sauce that will warm your soul. For those who prefer a touch of spice, our Spicy Three Cheese Bake Elbows adds a zesty kick to the classic recipe, sure to tantalize your taste buds. If you're looking for a vegetarian option, our Three Cheese Bake Elbows (without Meat) offers a flavorful combination of vegetables, three cheeses, and a creamy sauce, all baked to perfection. And finally, for a true culinary adventure, try our Al Forno Con Salsa Ai Tre Formaggi, a unique pasta dish featuring homemade pasta, three types of cheese, and a rich tomato sauce.

Let's cook with our recipes!

PASTA AI QUATTRO FORMAGGI

Pasta ai Quattro Formaggi image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Salt
1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling

Steps:

Bring a large pot of lightly salted water to a boil.
Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

PASTA FAGIOLI AL FORNO

Pasta Fagioli al Forno image

The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." -Cindy Preller, Grayslake, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

3 cups uncooked penne pasta (about 12 ounces)
1 can (28 ounces) whole plum tomatoes
1 pound bulk Italian sausage
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup grated Parmesan cheese, divided
1/2 cup minced fresh parsley, divided
2 cups shredded fontina or provolone cheese

Steps:

Preheat oven to 350°. Cook pasta according to package directions for al dente; drain., Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a 6-qt. stockpot, cook and crumble sausage with onion, carrot, celery and garlic over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Stir in beans and 1/4 cup each Parmesan cheese and parsley. Stir in pasta. Transfer to a greased 13x9-in. baking dish; sprinkle with fontina cheese and remaining Parmesan cheese., Bake, covered, 20 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Sprinkle with remaining parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 440 calories, Fat 23g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 1029mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein.

Tips:

Use a variety of cheeses to create a flavorful and complex dish. A good combination is a blend of sharp cheddar, mozzarella, and Parmesan.
Cook the pasta al dente according to the package instructions. This will help it hold its shape and texture in the casserole.
Don't overcook the pasta sauce. It should be thick and flavorful, but not too thick that it becomes difficult to stir.
Layer the pasta, sauce, and cheese in a casserole dish in even layers. This will help ensure that the casserole is cooked evenly.
Bake the casserole at a moderate temperature (350°F) for about 30 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving. This will help it set and make it easier to slice.

Conclusion:

Three-Cheese Baked Elbows with Al Forno Con Salsa ai Tre Formaggi is a delicious and easy-to-make casserole that is perfect for a weeknight meal or a special occasion. With its creamy, cheesy sauce, tender pasta, and flavorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this recipe a try!